Kudos to the creator of this great recipe here at herbanmomma.com.I made some variations to make this totally dairy free. Note: this recipe contains eggs.
|photo as noted from herbanmomma.com|
- 2 Apples, diced (I use Granny Smiths)
- 5 tbsp earth's balance butter or grapeseed oil
- 2 tsp cinnamon
- 8 eggs
- 1 cup milk (I use unsweetened rice milk or half it with coconut milk)
- 1/3 cup arrowroot powder
- 1/4 cup coconut flour
- 1 tbsp vanilla extract
- 1/2 tsp salt
- Preheat oven to 425 degrees.
- Melt 1 tbsp butter in a cast iron skillet over medium heat.
- Add the diced apples and cinnamon and saute until just starting to get a little soft.
- While apples cook, place eggs in blender and mix for 30 seconds.
- Add milk, arrowroot, coconut flour, vanilla and salt to the blender and mix for another 30 seconds.
- When apples are cooked, add remaining 4 tbsp of butter to the cast iron pan and melt.
- Once butter melted, pour batter over the apples.
- Very carefully move the skillet to the preheated oven and bake for 25-28 minutes.
- Toothpick inserted in middle should come out clean when cooked through.
- Cut into 6 slices and serve with drizzle of maple syrup.
Technically I think this recipe should “fall” after you remove it from the oven, just as a popover/soufflé do, but mine don’t always do that and personally that doesn’t really matter to me, because it really does taste the same either way – so don’t worry if your Dutch Baby falls.
Whenever I whip this up, I usually throw some bacon in the over at the same time, but just be careful not to burn the bacon as it’s cooking a slightly higher temp than I’d normally use to cook bacon. I happened to have apples available this particular day so that’s what I used as my filling, but you can use the batter and get really creative with the fillings – Summer berries and/or bananas is also really tasty.- See more at: http://www.herbanmomma.com/2013/06/cinnamon-apple-dutch-baby-gluten-free/#sthash.fGSZBvLK.NDpBD2jI.dpuf