This blueberry dutch baby is so easy to make and will impress anyone for brunch and it has no eggs or gluten!
Blueberry Dutch Baby
Ingredients
- 1 tablespoon coconut oil
- 1 cup lactose free, dairy free or regular milk I like lactose free Bored Cow Original
- 1 teaspoon vanilla extract
- 2 tablespoons coconut sugar
- 1 cup gluten free flour blend I like 1 to 1 gluten free flour by Bob's Red Mill
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
Flax Eggs
- 4 tablespoons ground flaxseed
- 1/2 cup water
For Garnish
- 1/2 cup mixed berries (blueberries, strawberries, raspberries)
- maple syrup
- powdered sugar
Instructions
- Preheat your oven to 400°F. Place a 10 inch cast-iron skillet or 2- 4inch cast iron skillets in the oven to heat while you prepare the batter.
- In a small bowl, combine the flax meal and water. Stir well and let sit for about 10 minutes until it thickens to a gel-like consistency.
- In a large mixing bowl, whisk together the milk of choice, vanilla extract, and coconut sugar until the sugar is dissolved.Add the flax eggs to the milk mixture and whisk until well combined.
- In a separate bowl, mix the gluten-free flour, baking soda, ground cinnamon, and salt.Gradually add the dry ingredients to the wet ingredients, whisking until smooth and free of lumps.
- Carefully remove the preheated skillet from the oven and add the coconut oil, swirling it around to coat the bottom and sides of the skillet.Pour the batter into the hot skillet, then evenly sprinkle the blueberries over the top.Return the skillet to the oven and bake for 20-30 minutes, or until the Dutch baby is firm to touch in the center.
- Remove from the oven and let it cool slightly. The Dutch baby will deflate as it cools.Dust with powdered sugar and drizzle with maple syrup before serving.Slice into wedges and serve warm.
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