Gluten-free Blood Orange Dutch Baby

I wish I had adequate words to describe this dish…but I don’t. My mind is exhausted from planning photo shoots and recipe writing and I just can’t seem to muster up any elegant way to describe this dish. Well that, and I’m too busy eating sweet, fragrant blood oranges. Swoon. DSC_1135_428edit1

I picked up a few blood oranges the other day and immediately started thinking of what to make with them. Too many options led to me to the conclusion that I should probably just buy all the blood oranges in Richmond and make every type of marmalade, sorbet, cake, infused liquor (!!!!), and pot de crème under the sun. I contemplated just eating all of them in one sitting and then, I remembered dutch babies.

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Dutch babies aka German pancakes aka thick, fluffy crepe-like pillows of goodness are an easy, diverse, and elegant breakfast. I haven’t had one in ages but this post from Smitten Kitchen convinced me that I needed one, immediately. Topped with caramel, please. So, I decided to give in to my dutch baby craving (that sounds borderline wrong) and make one that features blood oranges in every component. Blood orange zest and juice in the batter with a simple blood orange topping, all smothered in a blood orange caramel syrup. Oh, did I mention it’s dairy-free too? Trust me, you’re going to want to make this.

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Gluten-free Blood Orange Dutch Baby

Yields: 4-8 servings depending on size

Adapted from: Smitten Kitchen

Dutch Baby:

3 Tbsp. almond flour

3 Tbsp. gluten-free all purpose flour

½ cup vanilla soy milk, room temperature

3 eggs, room temperature

1 tsp. blood orange zest

2 Tbsp. blood orange juice

pinch of sea salt

2-3 Tbsp. coconut oil

Blood Orange Topping:

This is enough for one or two individual toppings, depending on how much you feel like sharing and the size of your orange

1 blood orange, segmented

1 tsp. honey

¼ tsp. ground cinnamon

Blood Orange Caramel Sauce:

You can double this recipe if you are serving 4 or more

½ cup sugar

½ cup water

¼ cup blood orange juice

¼ cup vanilla soy milk

To make Dutch Baby:

1. Preheat your oven to 425F and place cast iron skillet or other oven safe skillet in the oven.

2. Make sure your eggs and milk are at room temperature – it helps the dutch baby get fluffy. Combine all ingredients into a large bowl and whisk together until smooth.

3. Once oven is preheated, remove skillet and carefully add coconut oil. I used 3 Tbsp because my cast iron isn’t well seasoned yet, you made need less if you have a well seasoned skillet. Swirl oil around pan being sure to bring it up the sides.

4. Add batter to hot pan and bake for 15-17 minutes until puffy and golden.

5. Remove from oven and cool, it will sink at this point.

To make Blood Orange Topping:

1. Segment your orange. Check out this tutorial if you aren’t sure how!

2. Add all ingredients to a small bowl and gently stir to combine.

To make Blood Orange Caramel Sauce:

1. Combine sugar, water, and blood orange juice in a medium saucepan. Heat over medium high heat and bring to a boil, without stirring.

2. Once the mix has deepened in color (just a few minutes), shut off heat and carefully add soy milk.

3. Return to medium high heat and boil again for about 2-3 minutes, whisking occasionally.

4. Remove from heat and carefully pour into a bowl or small dish. If the caramel begins to harden, simply pop in the microwave for 10 seconds to warm up.