Apple Dutch Baby & A New Look For The Blog

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When the cold weather hits, thoughts of juicing, avocado toast, and omelettes filled with fresh vegetables seem to dance right out of my head. Then visions of baked goodies, chai lattes, hot tea, skillet dishes, and hearty comfort foods come dancing onto the scene.

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I’ve been working on a grain free Dutch Baby pancake but haven’t been able to find that perfect sweet spot. This Apple Dutch Baby is gluten free and dairy free but not grain free. As soon as I can get my grain free recipe to behave properly, you’ll be the first to know.

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If you’ve visited the blog lately you’ll see that it has a fresh new look – and it’s snowing! Love that little addition that WordPress adds during the holidays. I’d love to hear your opinion, so pop over and let me know how you like the new look! If you receive my posts via email or view it with your mobile device, you won’t see the new format, just a generic format. To view the new format, either click the link to the blog in your email or, if you view the blog using Chrome on your phone, you can click the 3 vertical dots at the top right of your mobile screen and click Request Mobile Site.

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I have a lot of fresh baking ideas planned for the next couple of weeks along with some of my traditional favorites, so stay tuned!

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Gluten Free & Dairy Free Apple Dutch Baby

For The Batter:

3 Large Eggs

3/4 Cup of Full Fat Coconut Milk

3/4 Cup of Mama’s All Purpose Almond Flour Blend

1/4 teaspoon of Xanthan Gum

1/4 teaspoon of Sea Salt

1/2 teaspoon of Ceylon Cinnamon

1/4 teaspoon of Nutmeg

For The Apples:

4 Tablespoons of Dairy Free Butter (set aside 2 Tablespoons)

1 Large Honey Crisp Apple, cored and thinly sliced

1 1/2 teaspoons of Ceylon Cinnamon

2 Tablespoons of Coconut Sugar

*Preheat oven to 425 degrees.

Whisk eggs, milk, flour, xanthan, salt, cinnamon, and nutmeg until smooth.

Melt 2 Tablespoons of the dairy free butter on medium heat in an oven proof skillet (about 9.5-10 inches). Add the apple, coconut sugar, and cinnamon, tossing often until apples are coated and softened, about 7-10 minutes. Transfer to a bowl and set aside.

Rinse the skillet well and wipe dry. Place in the oven and heat the skillet for 10 minutes.

Remove (carefully!) from oven and melt the remaining 2 Tablespoons of dairy free butter swirling around to coat all the edges and up the sides of the pan. Add the apples and any coconut sugar sauce to the middle of the pan and pour the batter over.

Bake until pancake is puffed and golden brown around the edges and the center is set, but still jiggles a bit like custard. About 12-15 minutes.

Sprinkle with powdered sugar, cinnamon, and nutmeg, and serve with a drizzle of maple syrup.

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