Apple Dutch Baby with Strawberries and Yogurt

Apple Dutch Baby with Strawberries and Yogurt

This is a northwest favorite brunch dish. Normally it is served quite simply dusted with powdered sugar and a lemon wedge. Adding the strawberries and yogurt creates a filling main dish. It is important to only use organic fresh strawberries as regular strawberries are heavily treated with pesticides that are unhealthy. But then whenever possible I always choose organic products like butter, flour, sugar, apples, eggs, milk and yogurt! 

Be sure to see both recipes posted here. The ONWARD recipe will go gluten-free with more healthy ingredients. 

4 servings

INGREDIENTS:

4 tablespoons butter

1 Gala or Pink Lady apple, peeled, cored and sliced into 8 wedges

3 large eggs

½ cup all-purpose flour

1 tablespoon granulated cane sugar

½ cup whole milk

1 pint fresh organic strawberries, sliced

1 cup whole milk Greek yogurt

DIRECTIONS:

1.     Preheat the oven to 425⁰F.

2.     Place a ten-inch cast iron pan with the butter into the oven. Watch closely so the butter does not begin to brown. When melted add the apple wedges in a circle and bake for two minutes. Turn the apples over and bake for a total of four minutes until softened.

3.     Mix the eggs, flour and milk together in a blender. Pour into the pan with the apple slices.

4.     Bake for seven minutes and rotate the pan. Bake for another eight to thirteen minutes until puffed brown around the edges but custard-like in the center.

5.     Cut into four wedges and serve immediately with the strawberries and yogurt.

ONWARD:

A Dutch baby also goes by the name of Dutch puff, Bismarck or German pancake.  It comes from the German Pfannkuchen which are more like crêpes. So in my quest to make a more plant based dish I recreated the recipe by substituting coconut oil for the butter, unsweetened almond milk for the whole milk, honey for the sugar and garbanzo bean flour for the all-purpose flour. What a delightful surprise! We absolutely loved the subtle coconut flavor. It did tend to puff more in the center and less around the outside due to the fact that garbanzo bean flour has more protein and less simple carbohydrates. On my next try I will use a combination of garbanzo bean and coconut flours. So if you are going for the puffy sides and thin center use all-purpose flour. But if you want a healthier version use the garbanzo bean flour. If using a honey, I recommend a local honey rather than a “honey bear” generic.  I also added some blueberries to the strawberries and dressed them lightly with honey. So here is the new version, which I know will be our go-to recipe.

 

Apple Dutch Baby with Strawberries, Blueberries and Yogurt

4 servings

INGREDIENTS:

4 tablespoons organic virgin coconut oil

1 Gala or Pink Lady apple, peeled, cored and sliced into 8 to 12 wedges

3 large organic eggs

½ cup garbanzo bean flour

1 tablespoon local honey

½ cup unsweetened almond milk

1 pint fresh organic strawberries, sliced

1 cup fresh organic blueberries

1 tablespoon local honey

1 cup whole milk Greek yogurt

DIRECTIONS:

  1.      Preheat the oven to 425⁰F.
  2.     Place a ten-inch cast iron pan with the coconut oil into the oven. When melted add the apple wedges in a circle and bake for two minutes. Turn the apples over and bake for a total of four minutes until softened.
  3.     Mix the eggs, garbanzo bean flour, honey and almond milk together in a blender. Pour into the pan with the apple slices.
  4.     Bake for seven minutes and rotate the pan. Bake for another seven to nine minutes until puffed brown around the edges but custard-like in the center.
  5.   While baking, toss the strawberries and blueberries with one tablespoon honey.
  6.   Cut into four wedges and serve immediately with the strawberries, blueberries and yogurt.
Linda Hierholzer