I have been absolutely dying to make this Gluten Free Dutch Baby with Fresh Berries, Mascarpone Whipped Cream, and Lemon and have finally found some time to do so. It required my wife and daughter to leave because their insatiable sweet tooth would never allow me to plate this up in time to take a picture, so needless to say they were not around for the making of this. Wheat Free | Wheat Free Recipes | Wheat Free Breakfast | Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet
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Cook time:
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Yield: 2 Servings
Ingredients: 1 cup water 1 cup rice flour 2 tablespoons coconut oil (or butter), melted 1 tablespoon lemon juice (about 1 small lemon, juiced) 1 teaspoon maple syrup (or honey) Check below.
Instructions:
Step number one. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
Step two, In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
After that, Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
Original Article: https://www.bobsredmill.com/blog/recipes/gluten-free-dutch-baby/?utm_source=pinterest&utm_medium=paid-social&utm_campaign=gfdutchbaby&pp=1
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