Friday, May 9, 2014

Grain Free Apple Bacon Dutch Baby

Apple Bacon Dutch Baby

Have you ever had a Dutch baby?  Do you even know what a Dutch baby is?  If you like pancakes you’ll probably love this.  It’s like a giant oven baked pancake made with an eggy batter. 

Despite the name, this breakfast dish, which is sometimes served for dessert, actually has German roots with its name being derived from the Dutch oven where it was made.  Now most recipes use a well-seasoned cast iron skillet to get the job done.    

Usually I make this with my gluten free flour blend but today I tried a combination of almond and coconut flour to fit in with my sons new grain free lifestyle.  It made for a denser Dutch baby.  If you’re not concerned with a grain free recipe, I’d suggest using a regular gluten free flour blend like mine or maybe adding ½ teaspoon of baking powder for a fluffier result. 

I also halved the recipe and made it in a smaller 8 inch skillet but still used one apple.  If you double the recipe, I would not double the apple since my Dutch baby was a little too heavy on the apples.  But all in all this was a tasty nutritious breakfast.    

Apple Bacon Dutch Baby
Prep time: 10 min
Cook time: 25 min

  • 2 eggs
  • ½ cup of milk
  • ½ tsp vanilla
  • ½ cup almond meal
  • 1 tsp coconut flour
  • 2 tbsp butter
  • 1 apple, chopped into small pieces
  • 2 strips bacon
  • 1 tbsp maple syrup

Video Tutorial

  1. Fry 2 strips of bacon until crisp then crumble into small pieces and set aside.
  2. Place a well-seasoned 8 inch cast iron skillet into the oven and preheat the oven to 425°F (or 220 °C)
  3. Chop 1 apple (either peeled or unpeeled) into small pieces and set aside.
  4. In a medium bowl whisk 2 eggs until well combined and a little frothy.
  5. Add ½ cup of milk and ½ tsp of vanilla and whisk until well combined.
  6. Add ½ cup of almond meal and I like to use a variety without the skins for this one, and one tablespoon of coconut flour and whisk until you have a smooth batter then stir in the apples.
  7. Remove the hot pan from your oven and add 2 tablespoons of butter be sure to swirl the pan so that the sides and bottom have been completely coated.
  8. Pour in the batter and bake this in the preheated oven for approximately 25 minutes and when it comes out scatter over the crumbled bacon and drizzle on about a tablespoon of maple syrup and make sure it’s the real stuff. Then it’s ready to eat. 
Note:  Double the recipe for a 10-12 inch skillet and be sure to add extra butter to the pan.  When doubling the recipe I would suggest sticking with just one apple since my recipe was a little heavy on the apples.

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