Paleo Dutch baby with fruit compote

Paleo, Gluten Free, Vegetarian, Soy Free, Gluten Free, Vegetarian, Soy Free

2 Servings, 600 Calories/Serving

25 Minutes

Our version of the pancake-popover hybrid known as a Dutch baby uses almond flour as the base to make it Paleo friendly, as well as add a slight sweetness and nuttiness. Arrowroot thickens the mixture and provides structure.

Ingredients

  • 2 tablespoons ghee
  • 4 eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoons honey
  • 2/3 cup blanched almond flour
  • 2 tablespoons arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ? teaspoon ground clove
  • ? teaspoon kosher salt
  • For the compote
  • 1 orange
  • ½ cup mixed berries
  • 1 tablespoon honey
  • 4 eggs
  • 1/2 cup almond milk
  • 1 teaspoon vanilla extract
  • 1 teaspoons honey
  • 2/3 cup blanched almond flour
  • 2 tablespoons arrowroot starch
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • ? teaspoon ground clove
  • ? teaspoon kosher salt
  • For the compote
  • 1 orange
  • ½ cup mixed berries
  • 1 tablespoon honey

Instructions

1

Make the Dutch-baby batter and bake

Heat the oven to 425°F.
In a cast-iron pan or oven-proof skillet, melt the ghee. Use a pastry brush or a paper towel to spread the melted ghee in an even layer over the bottom and sides of the pan.
In a mixing bowl, whisk the eggs until combined. Add the milk, vanilla extract, and honey. Whisk in the flour, arrowroot starch, cinnamon, nutmeg, clove, and salt. Pour the mixture into the pan and bake in the hot oven until batter has risen and cooked through and the top is golden brown, 18 to 20 minutes. Meanwhile, make the compote.

2

Make the fruit compote

  • Zest and juice the orange.
In a sauce pot over low heat, add the berries, orange zest, orange juice, and honey. Cook, stirring often, until the berries are soft and the mixture is syrupy, 8 to 10 minutes.

3

Serve

Cut the Dutch baby into slices, transfer to individual plates, and and serve topped with the compote.

Nutrition per serving: Calories: 600, Protein: 23 grams, %DV Protein (50 grams): 46%, Total Fat: 44 grams, Saturated Fat: 13 grams, Cholesterol: 490 mg, Sugar: 15 grams, Added Sugar: 8 grams, Sodium: 349 mg, Carbs: 35 grams, Fiber: 8 grams, % DV 25 grams (Fiber): 32%

Similar Recipes

Chicken breast with honey-roasted parsnips and carrots
Paleo, Gluten Free, Dairy Free
Almond and flax Paleo pancakes
paleo, Gluten Free, Gluten Free
Beet, orange, and quinoa salad with goat cheese and curry vinaigrette
Vegetarian, Soy Free