The seasonal fruit selection at our Seattle area farmers markets has plummeted to our standard winter options of apple and pear varieties. While there are plenty of tasty things to be made with both fruits, I thought I’d share what can be made with some of the other goodies I routinely pick up at the market. Quality wise – there’s nothing better than farm fresh eggs and butter. Both blow their store-bought counterparts away. At the Ballard Farmers Market, my favorite eggs come from Stokesberry Farm and butter from Golden Glen Creamery.
While thinking of recipes to highlight these two everyday ingredients, I immediately gravitated towards one of my favorite indulgent breakfasts. Dutch Babies, also known as German Pancakes, are incredibly simple to make and are a great canvas for all kinds of special flavors or additions. Now that we’re deep into the holiday season, I thought it was about time to create a holiday spiced version – perfect for enjoying in front of a morning fire on a cold blustery day.
Holiday Spiced Dutch Baby
Ingredients
- 5 extra large eggs
- 1 cup almond milk (or whole milk – both goat and cow will work)
- 1 cup (140 grams) gluten free all purpose flour (w/o gums)
- 1 tbsp flaxseed meal
- ½ tsp cinnamon
- ¼ tsp cloves
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ cup (113 grams or 1 stick) unsalted butter
- powdered sugar
Directions
- Heat your oven to 425 degrees.
- Place the butter in a 10-inch cast iron skillet and place it in the oven.
- In a large bowl, combine the eggs and almond milk. Whisk together and set aside.
- In a small bowl, combine the flour, flaxseed meal, and spices. Whisk together.
- Add the dry ingredients to the wet ingredients and whisk until smooth.
- After the butter has melted, carefully remove the skillet from the oven and pour the batter over the butter.
- Place the skillet back into the oven and bake for about 40 minutes or until the edges are crisp.
- Top with powdered sugar and enjoy.
Makes 2 extra large servings or 4 small servings.
Notes:
- For gluten free all-purpose flour, I mix my own large batches using a ratio of 60% starches (usually sweet white rice flour and potato starch) and 40% whole grain flours (usually brown rice flour and gluten free oat flour). If you want to buy a pre-mixed box, I would recommend the blend sold by King Arthur Flour for this recipe.
- If you don’t need to be gluten free, use regular all-purpose flour.
Adina Marguerite Pease is a travel and food writer, photographer, and explorer based out of Seattle, Washington. Having traveled through 6 countries, 18 states, and over 70 cities since going gluten free in 2009 – it’s become her passion to share her adventures with others and inspire them to go new places and try new things. You can find more of her adventures on her blog, Gluten Free Travelette, where she writes about traveling, eating gluten free, and growing an edible garden.”
Blog: Gluten Free Travelette
Twitter: @GFTravelette
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