T his r ecipe is t aken
from Original Flava:
Caribbean Recipes
from Home by Craig
& Shaun McAnuff,
published by
Bloomsbury (£22).
Photos by
Matt Russell.The biscuits on page
90 and the popovers
and bagels on page
91 are taken from
Everyday Keto Baking
by © 2 0 14 F air Wind s
Press. Text and
photography © 2014
Erica Kerwien.Parmesan-thyme
popovers
MAKES 6
4 large free-range eggs
120ml (4fl oz) coconut milk or milk
2 tbsp coconut flour
a pinch of salt
1 tbsp grated Parmesan cheese
1 tbsp chopped fresh thyme
1 Preheat the oven to 220°C/Gas
Mark 7.
2 Add all the ingredients to a bowl
and whisk until fully blended and a bit
bubbly. The batter will have a
liquid consistency.
3 Fill muffin liners, or non-stick popover
sleeves, one-half to two-thirds full
with batter.
4 Bake for about 15 minutes, or until
they begin to brown on top, keeping
the oven door closed to prevent them
from collapsing.
5 Cool for a moment, then serve. These
are best served soon after they come
out of the oven, but can be kept covered
and warm for a while as well.Cheesy bagels
MAKES 8
52g (1¾oz) coconut flour
2 tsp baking powder
340g (12oz) low-moisture shredded
mozzarella cheese
2 large free-range eggs
2 tbsp bagel toppings (poppy
seeds, sesame seeds, salt, or
other topping; optional)
1 Preheat the oven to 175°C/Gas
Mark 4.
2 Prepare a baking sheet with a non-
stick baking mat or parchment paper.
3 In a medium bowl, whisk together the
coconut flour and baking powder.
4 Melt the cheese in a large microwave-
safe bowl, on high, for 30 seconds or
until it is melted.
5 Add the flour mixture and the eggs to
the melted cheese, then knead the
dough using a rubber spatula or your
hands. Knead the dough into a ball, then
divide into 8 equal pieces.
6 Roll each portion out into a log about
20cm (8in) long and pinch the ends of
the log together to form a bagel.
7 If you’re adding a bagel topping, place it
on a plate and press each bagel onto the
topping so some of it sticks to the top.
Alternatively, you can brush each bagel
with some melted but ter or egg wash and
sprinkle the topping over each bagel.
8 Place the bagels on the baking sheet
spaced 5cm (2in) apart, then bake for
15-20 minutes, or until the bagels are
lightly browned.
9 Allow to cool. Store in the refrigerator
for a few days, or freeze for a
few months.Roti
SERVES 4-6
650g (1lb 4oz) plain flour, plus extra
for dusting
3 tsp baking powder
¼ tsp salt
400ml (14fl oz) water
100ml (3½fl oz) vegetable oil
1 tbsp melted butter, plus extra
for brushing1 Mix the flour, baking powder and salt in
a mixing bowl, then add the water a little
at a time until it forms a soft dough. Knead
into a ball and rest for 15 minutes.
2 Dust the work surface with flour, then
spread the dough out into a medium-
sized thick sausage shape, and cut into
6 evenly sized pieces.
3 Flatten out one piece into a small circle,
dust with flour and then, using a rolling
pin, roll out into a round as thinly as
possible (about 1-2mm) without splitting
or tearing the dough. Do this with each
piece of dough. Place on a plate, covered
with damp kitchen paper.
4 Mix the oil and melted butter together.
Lightly coat a frying pan with this mixture
and place over a high heat. Once hot, turn
down to a medium-high heat and place a
roti in the pan. Cook for 30 seconds or
until bubbles form on the surface, then
turn over and cook for 30 seconds more.
5 Pat down slightly and keep flipping it
over, brushing with the melted butter,
until it star ts to take on some colour.SAVOURY HEAVENWWW.FOODHEAVENMAG.COM SEPTEMBER baking heaven 91