Recipe review- Paleo Dutch Baby

With the start of the new year I, like so many, have taken assessment of my eating habits and am making an effort to be more intentional with my choices. I have decided to follow a Paleo-ish diet at least for the month of January. For the most part, I will eat simple foods (lean meats, veggies, etc) but will likely try several Paleo recipes. I thought I would post reviews of the ones that I try.

On the weekends I enjoy making breakfast and I love me a sweet breakfast. So I thought I would give this Blackberry & Apple Paleo Dutch Baby recipe a try. I’ll post the recipe here but you can find the original recipe at A Saucy Kitchen.

I had high hopes for this recipe. In the non-Paleo world this would be something I would love.

It was really easy to make and didn’t take too much time. (Approx 30 minutes)

I substituted blueberries for blackberries because that is what I had on hand.

Overall review: 2.5 out of 5 stars (this might be a little generous 😊)

Emma’s review: “I don’t want to eat that”

Chad’s review: “It tastes Paleo.” 1 star

My opinion is we just need to get used to this taste again. Of course it doesn’t taste like something that has white flour, sugar and butter in it!

I am excited to keep trying different recipes and would love to hear ones that you have tried and loved.

Blackberry & Apple Paleo Dutch Baby

Course: Breakfast 
Cuisine: Gluten Free 
Servings: 8 slices
Calories: 193 kcal
  • 4 eggs
  • 3/4 cup (190 ml) coconut milk*
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut sugar
  • 3/4 cup (72 grams) almond flour
  • 2 tablespoons (15 grams) tapioca flour
  • 1 teaspoon cinnamon
  • 1/2 cup blackberries
  • 1 apple washed and sliced
  • 2 tablespoons coconut oil for greasing
  1. Heat your oven to 450°F/230°C with your cast iron skillet (at least 9 inches in diameter) or baking dish inside. You want the skillet to be HOT when you pour the patter into it.
  2. While the oven is heating, mix your eggs, milk, vanilla, sugar, almond flour, tapioca flour, and cinnamon in a medium sized bowl. Whisk well – you can do this easily in the blender if you don’t mind cleaning up one extra thing.
  3. Take the skillet out of the oven and add your oil to the skillet. It should be hot enough to melt the coconut oil quickly if it’s solid. Swirl the oil around the skillet to coat the bottom and the sides, and then slowly pour the batter over the oil – careful not splash any hot oil on yourself.
  4. After your batter is in the skillet, scatter the apple slices and blackberries over the top and the bake in the oven for 15-20 minutes. If your oven has hot spots, remember to turn about half way through to cook evenly.
  5. Remove from the heat and allow it to cool for a few minutes before serving. Sprinkled with a bit of powdered sugar if you like, additional fruit, or tiny bit of honey and enjoy!


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