Vegan AND gluten free Yorkshire puddings

The Holy Grail. Vegan AND gluten free Yorkshire puddings. I worked so hard on this recipe, making over 20 iterations of it. It is almost perfect, except for one small thing. There is batter on the inside and it should be hollow. So my workaround is to open up the Yorkie, remove said batter and replace it with stuffing. A problem becomes a cute quirk on an otherwise traditional food.

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100g potato starch

60g chickpea flour

2T aquafaba (the water from a can of chickpeas)

1/4t salt

1t baking powder

1t bicarbonate of soda

80ml sunflower oil

270ml almond milk

1T sunflower oil

1 packet of gluten free vegan stuffing prepared as per instructions (I used Tesco's)

Heat the oven to 230c

Add all of the ingredients except the 1T oil and the stuffing to the jug

Mix well using a hand blender if there are lumps

Pour the 1T oil into the muffin pan, dividing between the 6 holes

Put the pan in the oven, heat for a few minutes until almost smoking

Pour the batter into each hole to the top

Bake for 15 minutes then lower the heat to 200c and bake for a further 20 minutes

Cook the stuffing as per packet instructions

Cut the yorkshires in half, scoop out the remaining batter and fill with a generous amount of stuffing, put the halves back together and serve

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