Dutch Baby

I love a beautiful Thanksgiving or Christmas morning when the family has breakfast together. Freshly squeezed orange juice, thick cut German bacon, eggs, and toast… I could go on. I was trying to decide on my favorite breakfast recipe to share with you, and I couldn’t love anything more than a Dutch Baby.

I recently made Kristin Cavallari’s version and it was wonderful. I added lemon zest, because that’s classic, but kept the recipe the same otherwise. Oh - and I added powdered sugar too, because breakfast goodies on a holiday morning definitely require a little extra sugar.

Preheat your oven to 400 degrees. In a quiche dish or cast iron skillet, pour one tablespoon of coconut oil to cover the bottom. Using a hand or stand mixer, combine the ingredients until smooth. Pour into the quiche dish or cast iron skillet and place in the oven for about 25 minutes. My oven tends to get things done quickly, so I checked mine when there were five minutes left and it was perfectly crisp on the top. Once it’s cooled just a bit, sprinkle with powdered sugar and serve! I love mine with fresh berries and maple syrup or just Nutella. Yum!!!

  • 3/4 cup oat flour

  • 3/4 almond or coconut milk

  • 1 tablespoon arrowroot powder

  • 2 tablespoons maple syrup

  • 1 teaspoon vanilla extract

  • 3 eggs

  • Zest from one lemon

  • A pinch of salt

  • 1 tablespoon coconut oil

Natascha Rivette