Breakfasts, Dairy-Free, Food, Gluten-Free, Grain-Free
Comments 5

Gluten-Free Dutch Baby

img_6138-2Just in time for the weekend, a delicious gluten-free breakfast! I was on San Juan Island about a month ago and was out to breakfast and spied a mini Dutch Baby at another table. I  was very jealous. They are just so beautiful, but I do not enjoy gluten hangovers, so I thought I’d try my hand at creating a gluten-free version. To my delight, it worked great!

I will admit, it’s been awhile since I had an actual Dutch Baby, so I’m not sure how this recipe compares to the real deal, but I really enjoyed this…it was like breakfast cake. I wrote up some ideas for toppings below, but you can finish ’em off however you like. Simple store-bought jam is pretty fantastic.

Have a great weekend, everyone!
M

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Gluten-Free Dutch Baby
Prep time: 5 min | Cook time: 25 min | Ready in: 30 minutes
Serves 4 to 6

img_6060Ingredients:
3 eggs
1/2 cup tapioca flour
2 tablespoons coconut flour
½ cup hemp milk (or another dairy alternative milk)
2 tablespoons butter
Powdered sugar for garnish

Directions:

  1. Preheat oven to 425 degrees.
  2. In a blender, process eggs, flours, hemp milk, and sugar until smooth.
  3. Place butter in a heavy 10-inch skillet or baking dish and place in the oven until butter has melted, about 2 to 3 minutes (keep an eye on it so it doesn’t burn). Remove from oven and pour in batter. Put the pan back in the oven and bake for 15 to 17 minutes, until the pancake is puffed and golden. Reduce oven temperature to 300 degrees and bake for another five minutes.
  4. Remove pancake from oven, cut into wedges and serve right away.

Blackberry Syrup ToppingIn a small saucepan on medium heat, add 1-1/2 cups of blackberries, using the back of a fork to crush them as they get warm. Continue this process until it’s a puree-like consistency. Pour into a small bowl and stir in 2 tablespoons of maple syrup. Presto, you’re done!

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Bananas Foster Topping: Slice up 2 bananas. In a small saucepan on medium-low heat, melt 3 tablespoons of butter. Stir in 1/4 cup of brown sugar, 1 teaspoon of cinnamon, and sliced bananas. Remove from heat. I also suggest topping all this off with some cashew cream.

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5 Comments

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  3. Suzanne B says

    I have several friends who need gluten free choices when I have them over for dinner. It’s not very hospitable to invite guests and ask them to bring their own food! Your recipes look tummy and I’ll be having a little dinner party soon just so I can prepare some of them.

    Liked by 1 person

  4. Pingback: Fall Rooftop Brunching | Pine and Crave

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