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You are here: Home / Best Of / Egg Puffs with Ginger Sauce

Egg Puffs with Ginger Sauce

February 27, 2012 by KerryAnn 10 Comments

Egg Puffs with Ginger Sauce

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My posts may contain affiliate links. If you buy something through one of those links, you won't pay more but we will receive a small commission. That helps keep the blog up and the free recipes coming. Thanks!

This is the new most requested breakfast at the Foster household. My kids don’t like the bite of fresh ginger but this sauce takes the burn out and all you’re left with is the flavor. The Egg puffs are a firm but tasty base made out of a puff oven pancake batter. If you don’t have ginger jam, you can use any fruit jam in place of it.

This is a version of the Puff Oven Pancake from the Menu Mailer with a new sauce on top. It’s just as easy to make and the kids love how the pancake turns into a small bowl so this dish has major kid appeal. It’s packed full of eggs with a good amount of fat. It’s a winner in my book.

We’ll do more versions of these cups in the coming weeks, including some appetizer and dessert recipes.

Egg Puffs
Makes 10-12 puffs

½ cup flour of your choice (I used 2 Tbs tapioca and 6 Tbs sorghum)
1 Tbs coconut or dairy yogurt or vinegar with enough water to make ½ cup or milk
2 Tbs coconut oil, butter or ghee, melted plus extra to grease the muffin tin
1/2 Tbs maple syrup or 1 Tbs rapadura, stevia to taste or a mix
3 eggs, beaten
¼ tsp salt
1 tsp vanilla
5 drops Concentrace
dash cinnamon

In a bowl, whisk together the flour with the yogurt and water. Soak for 8 hours.

Preheat oven to 400 degrees. Generously grease a muffin tin and set aside. Use a stoneware muffin pan as liners won’t work well with this recipe.

Mix the remaining ingredients in the bowl with the soaked flour until smooth. Pour each muffin tin one-third to a little less than half-full. Bake for 18 minutes or until lightly browned.

Turn the pancakes out of the pan after cooling for five minutes. Pancake will sink as it cools. Allow to completely sink before filling.

Ginger Sauce

2 Tbs coconut oil or butter
2 Tbs ginger jam
2 Tbs milk of your choice

In a small saucepan, combine the ingredients and heat over medium heat until the jam melts.  Keep warm until serving.

Pour the sauce over or fill each of the sunken egg cups before serving.

 


This post is part of Sunday School Blog Carnival, Make Your Own Monday, Pennywise Platter, Creative Juice, Real Food Wednesday, Wildcrafting Wednesday, Gluten Free Wednesdays, Slightly Indulgent Tuesday, Fat Tuesday.

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Filed Under: Best Of, Breads, Breakfast, Casein-Free, Desserts, Featured Recipe, Gluten-Free, Nut-Free, Recipes, Soy-Free

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

Reader Interactions

Comments

  1. provocativa says

    February 27, 2012 at 12:16 pm

    Also called popovers or oven profiteroles, right?

    Reply
    • KerryAnn Foster says

      February 27, 2012 at 12:42 pm

      No, these come out dense and eggy and they collapse into a firm base. They taste different than the cream puff batters I’ve had. Profiteroles are stuffed with something to make cream puffs or the like, and they are light and airy with lots of stretch. I believe popovers also stay inflated after baking and have stretch. These are dense.
      KerryAnn Foster recently posted..Egg Puffs with Ginger Sauce

      Reply
  2. Just learning says

    March 1, 2012 at 4:54 pm

    Sounds yummy! Has anyone made these as squares or as a tart? I’m wondering about how well they would cut and how long to bake it.

    Reply
  3. Rain says

    March 2, 2012 at 1:50 pm

    Are these good for a make ahead breakfast? Could I throw them in the freezer and reheat as needed, or are they best fresh? I’m doing my menu planning for the month and trying to find new gaps-friendly breakfast ideas.

    Reply
  4. Arsy says

    March 5, 2012 at 7:48 pm

    Wow! These looks amazing! Will have to try them soon.

    Reply
  5. Liz says

    May 10, 2012 at 9:56 am

    Could you make these with coconut or almond flour for a grain-free version? They look really fun!

    Reply
    • KerryAnn Foster says

      May 10, 2012 at 3:09 pm

      Liz, it doesn’t work well with all coconut flour since it sucks up so much moisture. But I have made it with coconut flour as part of the mix and it worked, so I assume coconut and almond mixed together might work.
      KerryAnn Foster recently posted..But I Thought It Was Anaerobic As Long As It Was Under The Brine?!?

      Reply
  6. Liz says

    May 10, 2012 at 6:19 pm

    I’ll have to give that a try. Thanks!

    Reply
  7. Robynn says

    March 17, 2013 at 1:17 am

    Does the concentrace add salt? What other ways have you found to hide it? I am interested in trying it BUT it sounds awful. Would taste okay a drop here and there to salt things that need salt or is it a bitter salt?

    Reply
    • KerryAnn says

      March 17, 2013 at 11:29 am

      Robynn, the sodium is removed out of Concentrace, so it doesn’t have a salt flavor to it. It has a mineral flavor to it. I can put 5-10 drops into each item I make that serves 4 without them knowing it. I add it to soups, stews, main dishes, sauces, a smaller amount in dressings, and even when cooking grains. You can get about 10 drops into a 16 ounce glass of milk. For water, you can do about 2 drops for that amount without effecting the taste.

      Reply

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Meet KerryAnn

I'm KerryAnn Foster, a crazy vibrant Jesus Freak with a heart full of hope. I'm not afraid to love on the least of these or get my hands dirty. This blog is my journey from ineffective, uptight, obese wallflower to a woman on fire for God and living the most vibrant, passionate life possible!

I live in the mountains of Western North Carolina with my husband, Jeff, and our two teens. I blog about self-confidence, health and home, homeschooling and living a vibrant, wide-open Jesus-centered lifestyle. I have over seventeen years of real food, natural lifestyle and health experience. We have homeschooled our children since birth and both Jeff and I run home-based businesses. We're crazy, we know it, and we love every second of it!

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.

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