Berry Dutch Baby


Hi Family,
Can we all just agree that God is good, and food is good? (If there are any others) I am one of those who particularly make ‘what’s-for-breakfast-tomorrow’ one of the items on my checklist for the day (with top priority). Sundays are usually pancake days, but I believe it’s time to rewrite that story…. with Dutch Babies!
I am on a journey to cut out non-stick baking and cooking equipments in my kitchen, so I recently got a cast-iron skillet. And when you have a cast iron skillet, you do everything with it…Because that’s just what you do 🙂
*P.S. I believe any other baking pan should work, so long as it’s heated.
This dutch baby is REAL FOOD, grain-free, dairy-free, with NO added sugar. -music to my ears! So, family, here you go:

3 eggs¾ cup full fat coconut milk ¾ cup almond flour (I make my own, but you can buy – remember to read your labels!)2 tbsp tapioca flour (like this)1 tsp of vanilla extractzest from half of a lemon¼ tsp of sea salt1 and ¾ cups of berries – blueberries, raspberries, blackberries3 tbsp coconut oil, or ghee for greasing pan
Preheat oven to 450F.Place cast iron skillet in oven to heat up for 10 minutes. (The secret to a good dutch baby is a hot pan.)Combine eggs, coconut milk, almond flour, tapioca flour, vanilla extract. lemon zest, and salt in a blender/food processor and process until smooth.Very carefully, remove your HEATED skillet from oven. Drop in 3 tablespoons of coconut oil/ghee and swirl to evenly coat pan.Slowly pour batter into pan.Scatter berries over batter and carefully place pan/skillet into oven. Bake for 16-18 minutes or until puffy, golden, and set in center.Remove from oven and serve immediately.Enjoy with anything that makes you happy…. like HOMEMADE ice cream!:)

In Love and Health,
Nana xx



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