Description

This gluten-free Dutch baby is delicately flavored with lemon zest and topped with warm apples cooked with orange, vanilla, and pumpkin pie spice. Made with cassava, coconut, and almond flour, it bakes into a tender, lightly puffed pancake with crisp, buttery edges — the perfect autumn breakfast or brunch.

Ingredients

For the Dutch baby

2 tablespoons cassava flour
2 tablespoons coconut flour
3 tablespoons almond flour
150 milliliters unsweetened hemp milk or another unsweetened non-dairy milk
3 pasture-raised or omega-3 eggs
3 tablespoons grass-fed ghee
1 teaspoon pure vanilla extract
Finely grated zest of 1 organic lemon

For the spiced apples

1 large apple, such as Honeycrisp, or 2 smaller apples
1 teaspoon ghee
1 teaspoon monk fruit sweetener or allulose
1/2 teaspoon pumpkin pie spice, plus more for serving
1 to 2 tablespoons freshly squeezed orange juice
1/2 teaspoon pure vanilla extract
Finely grated zest of 1 organic orange

For serving

Sour cream, thick yogurt, or coconut cream, optional

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Instructions

Preheat the oven to 425°F (220°C).
Add the 3 tablespoons of ghee to a 9-inch (23-centimeter) cast-iron skillet, coating the bottom and sides. Place the skillet in the oven for 5 to 7 minutes, watching carefully. The pan and ghee should be hot, but the ghee should not burn.
Meanwhile, combine the cassava, coconut, and almond flours in a small bowl. In a larger bowl, whisk together the eggs, hemp milk, vanilla, and lemon zest. Add the flour mixture and whisk well until the batter is smooth and runny.
Carefully remove the hot skillet from the oven. Pour the batter into the center and immediately return the skillet to the middle rack. Bake for approximately 20 minutes.
While the Dutch baby bakes, core and cube the apple, leaving the skin on if desired. Add the apple, 1 teaspoon ghee, and monk fruit sweetener to a saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally.
Add the pumpkin pie spice, orange juice, and vanilla. Continue cooking for a few more minutes, stirring occasionally, until the apple is tender but still holds its shape. Cover the pan briefly if needed. Stir in the orange zest and remove from the heat. The entire process should take approximately 15 minutes.
Spoon the warm apples and their cooking juices over the Dutch baby. Add sour cream, yogurt, or coconut cream, if using, and finish with a light sprinkle of pumpkin pie spice. Serve immediately.

Notes

Because coconut flour is especially absorbent, these flours are not interchangeable with an all-purpose gluten-free blend without further testing.