Gluten Free Lemon Berry Dutch Baby Recipe
Servings: 4 people
Calories: 389kcal
Ingredients
- 3 large eggs
- ¾ cup canned full-fat coconut milk
- ¾ cup blanched almond flour
- 2 tablespoons arrowroot or tapioca flour
- 2 teaspoons finely grated lemon zest
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 3 tablespoons coconut oil
- 1 cup fresh blueberries
- ¾ cup fresh raspberries
- Honey or maple syrup for serving
Instructions
- Preheat the oven to 450ºF. Place an 8- to 10-inch cast iron skillet in the oven while it heats.
- In a blender, combine the eggs, coconut milk, almond flour, arrowroot flour, lemon zest, vanilla, cinnamon, and salt. Blend until smooth.
- Remove the hot skillet from the oven. Add the coconut oil and swirl to coat the surface of the pan. Slowly pour in the batter. Scatter the berries over the top and return to the oven. Bake for 15-18 minutes, until puffed and golden.
- Slice and serve drizzled with honey or maple syrup.
Nutrition
Calories: 389kcal | Carbohydrates: 17g | Protein: 10g | Fat: 33g | Saturated Fat: 18g | Cholesterol: 122mg | Sodium: 198mg | Potassium: 201mg | Fiber: 4g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 11.2mg | Calcium: 76mg | Iron: 3.1mg