If you've never had a Dutch baby before, let me introduce you! A Dutch baby is like a cross between a pancake and a popover. It will puff up in the oven, but don't be surprised when it collapses after you take it out. The possibilities for toppings are limitless, but I usually like crunchy raw apples with a rich almond butter sauce that tastes like caramel for breakfast!
This particular Dutch baby recipe is grain-free, gluten-free, and sugar-free (not including the toppings).
2 T. butter
1/2 cup milk
2 T. coconut flour
2 1/2 T. arrowroot or tapioca flour
1/8 tsp salt
Preheat oven to 425. Place the butter in a 10-12 inch cast iron skillet or a pie plate. Place the pan in the oven while it is preheating to melt the butter.
Meanwhile, place the rest of the ingredients in a blender and mix until thoroughly combined.
Pour the batter into the skillet and bake at 425 for 15 minutes.
While it is baking, prepare the apples and sauce:
Chop one apple and sprinkle with cinnamon.
2 T. melted butter
2 T. almond or pecan butter
2 T. real maple syrup
a few drops vanilla
Mix all the sauce ingredients together.
When the dutch baby is done, sprinkle with the apples and drizzle with the sauce.