Prep Time: 5 minutes
Cook Time: 16 minutes
Yield: 4-6 servings
Ingredients
5 T. butter
8 eggs, preferably pasture-raised and organic
1 cup unsweetened almond milk, or any milk of choice
1/3 cup arrowroot starch
¼ cup coconut flour
½ tsp. salt
maple syrup, or lemon wedges, powdered sugar and berries for serving
Directions
Preheat oven to 425° F. Add butter to a 9X13 pan and place in the preheating oven to melt the butter.
Crack eggs into blender and blend on high for 15 seconds.
Add the remaining ingredients (through salt) and blend on high for 30 seconds.
Remove the pan with melted butter from the oven. Carefully swirl the butter around the pan and part way up the sides to coat. Pour batter into pan and return it to the oven.
Bake for 16-20 minutes, until puffed and golden on top.
Dutch baby will deflate after removing from the oven, so if you want everyone to ooh and ahh over its puffiness, have them stand around the oven when you remove it.
Cut into pieces and serve with maple syrup and/or any desired toppings (I actually love my Dutch baby plain with no toppings at all!). Enjoy!
Bonus Chocolate Version Replace the 1/3 cup arrowroot starch with 2 Tbsp. arrowroot and 5 Tbsp. raw cacao powder. Additionally, add ¼ cup maple sugar (or coconut sugar) and 1 tsp. vanilla extract. Prep and baking directions are the same.This version is only mildly sweet, but could definitely be served for dessert with powdered sugar, homemade chocolate sauce, berries, or even ice cream (dairy or not – your choice!). Can also be served as a special birthday breakfast treat. ;)