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Dutch Baby with Strawberries & Cream (gluten-free)

dutch baby with strawberries and cream
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5 from 1 review

The perfect weekend brunch treat

Ingredients

  • 6 eggs, at room temperature (see note)
  • 1 1/2 cups half and half, or your favorite dairy-free milk
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • 2/3 cup cassava flour
  • 1/3 cup tapioca starch or arrowroot starch
  • 2 tablespoons coconut flour
  • 4 tablespoons unsalted butter, cut into 4 pats

For Serving:

  • roasted strawberries and/or
  • fresh strawberries, hulled and halved or quartered
  • whipped cream or coconut whipped cream (see note)

Instructions

  1. Turn the the oven to 425°F, and put a large (10-inch) cast iron skillet in it to heat up while it preheats.
  2. In a large mixing bowl, whisk the eggs, half and half, maple syrup and vanilla extract until very well mixed and frothy.
  3. Sift in the cassava flour, tapioca starch and coconut flour. Whisk until well combined.
  4. Once the oven reaches 425°F, carefully remove the skillet and drop in the butter. Swirl the pan to coat and melt the butter.
  5. Once the butter is melted, put in the batter and return pan to the oven. Cook for 12-15 minutes, or until it is cooked through and poofy
  6. Serve with strawberries, roasted strawberries, and whipped cream for people to add.

Notes

If your eggs are still in the fridge when you start to make this, simple drop them in a bowl of warm water for 10 minutes (still in the shell, in case that wasn’t obvious!) 

To make coconut whipped cream – you’ll need to use a brand of coconut milk that separates, like Thai Kitchen- Pop a can in the fridge the night before. Open it upside down and dump out the liquid (save it for a curry or soup if you’d like). Scrape the cream into a large bowl and beat until smooth and creamy. If desired, add some vanilla extract, sweetener or your choice, or leave it plain. 

Find it online: https://www.zenbelly.com/dutch-baby-with-strawberries/