The perfect weekend brunch treat
- 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
- roasted strawberries and/or
- fresh strawberries, hulled and halved or quartered
- whipped cream or coconut whipped cream (see note)
- Turn the the oven to 425°F, and put a large (10-inch) cast iron skillet in it to heat up while it preheats.
- In a large mixing bowl, whisk the eggs, half and half, maple syrup and vanilla extract until very well mixed and frothy.
- Sift in the cassava flour, tapioca starch and coconut flour. Whisk until well combined.
- Once the oven reaches 425°F, carefully remove the skillet and drop in the butter. Swirl the pan to coat and melt the butter.
- 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
- Serve with strawberries, roasted strawberries, and whipped cream for people to add.
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.
Keywords: dutch baby