Рецепт Clean Eating Dutch Baby
The first time I had a Dutch Baby, I had been eating clean for about 2 years. It was a family breakfast and we were seated at a table in the middle of a restaurant.
So much in the middle that every server passed our table, or so it seemed, with trays and trays of food. We were hungry. Too hungry and the smells of all those dishes of food was not helping our predicament.
At one point, one of the servers walked by our table with a large, teetering tray full of about 5 Dutch Babies. I had never seen one before and it just looked so good on an empty tummy. I asked our server what it was and she pointed me to it on the menu.
Needless to say, clean eating went out the window that morning and I enjoyed every single, sweet and lemony crumb.
If you’ve never had one before, these are sort of a baked pancake. But when you bake them, they raise up on the sides to form a bowl. You sprinkle it with powdered sugar and plenty of lemon juice. It’s quite the amazing experience.
Now, as many of you know, my plan is to phase the grains out of my eating plan. But I’ve been wanting to enjoy this one more time and I really wanted this recipe on my blog. So I went for it. And I’m not sorry. Not even a little bit. These are definitely a special occasion treat, but I figured it was appropriate during the holidays. Enjoy!
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Clean Eating Dutch Baby
(Makes 1 large dutch baby)
Ingredients:
- 2 tbsp. coconut oil
- 4 large eggs
- 1/2 cup whole wheat pastry flour
- 1/2 cup milk (any kind except coconut)
Directions:
TOOLS NEEDED: 1 cast iron pan, at least 9 inches in diameter at the bottom of the pan.
Preheat oven to 425 F.
In a large, cast iron skillet, melt the coconut oil over low heat. Then set aside to cool a bit while you prepare the batter.
In a medium mixing bowl, whisk together the eggs, flour and milk. Whisk thoroughly to get out any and all clumps. You can also process this in a food processor if you watch it carefully and don’t blend for too long.
Pour the batter into the oiled skillet and place the skillet in the oven.
Bake for 20-23 minutes.
The dutch baby will rise above the pan and be very puffy and golden brown.
Remove from oven and allow to cool. The puffiness will sink a bit as the temperature goes down.
Sprinkle with clean powdered sugar (sucanat or coconut sugar run through a grinder or high powered blender) and liberal amounts of fresh squeezed lemon juice.
Serve with extra lemon and powdered sugar.
Nutritional Content:
(Data is for 1/4 the recipe. Does not include powdered sugar or lemon juice.)
Calories: 208
Total Fat: 13 gm
Saturated Fats: 8 gm
Trans Fats: 0 gm
Cholesterol: 190 mg
Sodium: 86 mg
Carbohydrates: 13 gm
Dietary fiber: 2 gm
Sugars: 2 gm
Protein: 9 gm
Please Note: Nutritional information estimated at MyFitnessPal.com. Data may not be accurate and is subject to the availability of specific foods in their database. Where one ingredient is not listed, substitutions must be used. Therefore, you should not refer to this data as being exact. It’s more of a ballpark figure. The Gracious Pantry does not take responsibility for the inadequacies of the nutrition calculator used. This data is provided as a courtesy and general reference only. It is not exact.