Cinnamon Apple GF Dutch Baby
Author: Marian // Category:
We are going to have a wonderful summer with Matt, Laura and the baby living with us. Laura is gluten free and Matt finds he feels better when he is as well. So, we are going to be cooking more (or all) GF this summer which will be good for all of us. Kelsey takes sprouted wheat sandwiches to school and the other boys still like their sandwiches. But for the most part we will be cooking GF.
I was on the search for a GF Dutch baby and will continue to look if this recipe doesn't work out. But this one is in the oven and we will see how it turns out. I tweaked it - so we'll see. I found the basic recipe here but added more butter, some palm sugar etc.
Here's my recipe:
Cinnamon Apple Oats Dutch Baby
5 small eggs (I used 5 because they were small and using the oat flour I knew I would need a little lift)
1 cup oat flour (I blended some GF rolled oats in my mini food processor for a couple of minutes to make it as fine as possible
1 cup milk (you can use whatever kind of liquid you want - coconut milk, almond milk etc.)
1/4 tsp sea salt
1/3 cup palm sugar **
6 Tbsp butter (I use KerryGold because it comes from grass-fed beef)
1 granny smith apple, peeled and cut in small slices
1 tsp (or to taste) cinnamon or apple pie cinnamon mixture
** I am looking forward to this company (coconutsecret) having an online store so I can purchase their palm sugar.
Preheat the oven to 450.
Blend the oats in the food processor. Add milk, eggs, flour and salt to Vitamix or blender and blend well.
In cast iron frying pan, melt the butter. Add the palm sugar and mix until the sugar is dissolved. Stir in the apple slices and cook for a minute or two. Pour the egg mixture over this and place in oven. Set timer for 10 minutes. After 10 minutes lower the oven to 350 for another 10 minutes or so.
You can make a nice syrup with palm sugar while the pancake is baking. Stir 1 1/2 cups palm sugar into a small saucepan along with 1 cup water. Heat and stir until the syrup is smooth and hot. You can also use Grade B real maple syrup.
Serve hot with butter and syrup.
I should have taken a picture of it before it got eaten, but it went fast!! :)
What's the deal with grade B maple syrup? I'm not familiar with the differences the grades make.
I think the Grade B is a "rougher" form of maple syrup - probably less refined.