Wednesday, October 16, 2013

Pumpkin Dutch Baby {recipe}

Hello and happy October to you all!

This fall we have been loving our OATMEAL PUMPKIN PANCAKE recipe for breakfast. Emma is able to make it all on her own this year, which totally works for me! It's great having another cook in the house, and she sure loves to cook!

Just when we were wanting a new recipe to add to our fall repertoire, my mom emailed me this sweet gem from the site SAVORY LOTUS. This Pumpkin Dutch Baby recipe has quickly become a favorite!

This recipe is grain free. It uses almond flour in place of regular wheat flour. But, I have made it both ways, and it turns out great either way. I like it better with the almond flour...I find the nuttiness and slight crunch very enjoyable, while my kids (namely Emma) likes the taste of the flour dutch baby better. The consistency doesn't change much at all...it's a lovely, custard-like texture whether you use flour or almond flour.




Pumpkin Dutch Baby

5 eggs
3/4 C milk
3/4 C pureed pumpkin
3/4 C almond flour (or 3/4 C regular flour)
1 tsp. pumpkin pie spice
1/2 tsp. cinnamon (we like cinnamon so we always add extra)
1/2 tsp. vanilla extract
1/2 tsp. Celtic sea salt (any salt will do, but Celtic sea salt is so very good for you!)
3 T butter

Topping:
Melt about 3 T butter with about 1/4 C pure maple syrup. Pour over each serving. Or top with whipped cream, pumpkin butter, warmed fruit, or some chocolate chips. Yum!

Preheat oven to 450* and place an oven proof skillet into it. Combine milk and eggs, in a large bowl and whisk vigorously. Add pumpkin, almond flour, salt, spices, and vanilla. Mix well to thoroughly combine. Remove skillet from oven. Drop in butter and return to oven for a minute or two until completely melted. Remove skillet from oven and pour the pumpkin batter into the skillet. Do not stir. The butter will pool on top of the batter. Yum! Place back in the oven. Bake for 16-20 minutes, until turning golden brown and slightly crispy at edges.




When you take it out of the oven, the middle and sides will have puffed up quite a bit. As the Dutch Baby cools, it deflates back into itself. My kids LOVE watching as I take this out of the oven. The puffy, risen middle never gets old to them!

Top with your favorite topping and serve up with some yogurt or fruit and coffee! These go really, REALLY well with coffee!! Enjoy!


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