This Dutch baby recipe uses silken tofu to achieve that fluffy, puffy, and oh-so-lovely texture. Sweet, juicy apples really seal the deal on its deliciousness! Additionally, this recipe uses no added oils, which makes it a meal you can feel good about starting your day with.
Apple Dutch Baby [Vegan, Gluten-Free]
- 2 large apples, peeled, cored, and sliced thin, about 4 cups
- 2 1/2 teaspoons cinnamon, divided, plus extra for dusting
- 1/4 cup maple syrup, divided (or 1 1/2 tablespoon maple syrup for apples and 2 1/2 tablespoons date paste* to batter)
- 1 1/2 tablespoon fresh lemon or orange juice
- 1 teaspoon vanilla
- 130g oat flour, about 1 cup, plus 1 tablespoon
- 1/2 teaspoon lemon or orange zest (depending on which juice you’re using)
- 1 cup almond milk
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 12-ounce pack of silken firm tofu, drained
- Toss apples with citrus juice (lemon or orange) and 1 teaspoon cinnamon.
- Add apples to pan and add 1 1/2 tablespoon maple syrup. Sauté until softened, but not mushy, about 5-7 minutes.
- Mix dry ingredients together and blend along with remaining ingredients in a blender.
- Taste the batter and see if it has enough sweetness for you. If it doesn't, add a little more maple syrup or date paste (don't go crazy, as the apples will add sweetness too).
- Spray a pie pan with cooking spray, and place cooked apples onto the bottom. Pour batter onto apples
- Bake at 425°F for 30 minutes, or until knife inserted comes out clean.
- Sprinkle with additional cinnamon, and serve with maple syrup, additional cinnamon, apple sauce, or extra sautéed apples.
*Could use date paste to replace maple syrup.