Ingredients
Scale
- 1/2 cup (65g) all-purpose flour
- 2 tbsp. coconut blossom sugar
- 1/2 tsp. salt
- 1/2 cup (120ml) almond drink (e.g. Alpro Mandel Original)
- 2 large eggs
- 1 tsp. vanilla extract
- zest of 1/2 organic lemon
- 2 tbsp. butter
- 1/2 cup blueberries
- confectioner’s sugar for dusting
Instructions
- Preheat the oven to 425˚F (220°C). Place a 9 inch (23cm) skillet pan or pie dish in the oven and heat up as well. Wash the blueberries and let drain.
- In a large bowl mix the flour with sugar, salt, almond drink, eggs, vanilla extract and lemon zest until well combined – make sure you can’t see any bits of flour anymore. Set aside and let rest for 20-25 minutes.
- When the dough has rested enough, take the skillet or pie dish out of the oven (use oven mitts or a kitchen towel – it is VERY hot!) and place on the stove or a heatproof surface. Add the butter and move the skillet/pie dish to melt the butter and coat the bottom and sides of the sillet/pie dish. Add half of the blueberries (be careful, the fat might not be happy about the blueberries at first) and pour the batter on top – the batter should cover the bottom completely. Place again in the oven and bake for 15-18 minutes. The Dutch baby should be puffed up and lightly browned on top, darker on the sides. Take out of the oven, sprinkle with the remaining blueberries and dust with confectioner’s sugar. Serve immediately with some jam, maple syrup or vanilla sauce.
Notes
- Enjoy baking!
Nutrition
- Serving Size: 4