We've been experimenting with grain-free cooking lately. A friend passed this recipe along, and I tweaked it a tiny bit. I have to say, it is absolutely delicious! There was about half a pan left after the kids each had two servings for breakfast, but with everyone picking at it every time they walked past, those leftovers were gone quickly! So without further ado...
3-4 Tbsp. butter or coconut oil
1/3 cup each almond meal and coconut flour OR 2/3 cup almond meal
1/3 cup arrowroot flour/powder
1 cup milk of choice
A good pinch of sea salt
Optional: if you're using a sweet topping, add a teaspoon of vanilla and a [heavy] dash of cinnamon; if you're going the savory route, try some pepper and smoked paprika
Heat the oven to 425 degrees. Heat the butter/oil in cast iron frying pan, or heat and then pour into an 8x8 baking dish, or you can heat it in the baking dish in the oven while it preheats - just don't burn the butter! In the meantime, put the other ingredients in the blender, and blend until smooth (I used a bowl and an immersion blender, which worked well). Pour the batter into the hot butter/coconut oil, and place the pan/baking dish in the oven. Cook for 20-25 minutes, or until very puffy and brown.
To serve sweet-style: While the Dutch Baby is baking, place about a cup each of blueberries and cut-up strawberries in a small pan. Add a dash of vanilla, and about 2 tsp. maple syrup. Heat on low, stirring occasionally, until all juicy and hot through. Top wedges of the Dutch Baby with the warm fruit and enjoy!
A savory variation: Sauté leeks, mushrooms, and sliced chicken sausage in butter, lard, or olive/coconut oil until the leeks and mushrooms are very tender, and the sausage rounds brown nicely. Season with a little salt and lemon pepper. Top wedges of the Dutch Baby with the mix, and enjoy! This is actually what I am planning for tonight's dinner, alongside a simple green salad.
Have a good week!