Apple Dutch Baby with Strawberries, Blueberries, 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, blueberries, 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 always choose organic products like coconut oil, garbanzo bean flour, apples, eggs, and yogurt!
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. 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. The blueberries and strawberries are dressed lightly with honey. So here is the new version, which I know will be our go-to recipe.
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
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.