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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]

$2.99
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Cooking Time

50

Ingredients You Need for 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

How to Prepare Apple Dutch Baby [Vegan, Gluten-Free]

  1. Toss apples with citrus juice (lemon or orange) and 1 teaspoon cinnamon.
  2. Add apples to pan and add 1 1/2 tablespoon maple syrup. Sauté until softened, but not mushy, about 5-7 minutes.
  3. Mix dry ingredients together and blend along with remaining ingredients in a blender.
  4. 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).
  5. Spray a pie pan with cooking spray, and place cooked apples onto the bottom. Pour batter onto apples
  6. Bake at 425°F for 30 minutes, or until knife inserted comes out clean.
  7. Sprinkle with additional cinnamon, and serve with maple syrup, additional cinnamon, apple sauce, or extra sautéed apples.
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

Notes

*Could use date paste to replace maple syrup.

    Discover more recipes with these ingredients

  • Apple

Nutritional Information

Calories: 151 Fat: 2.8 g Saturated fat: 0 g Carbohydrates: 26.8 g Fiber: 3.1 g Protein: 5.9 g Cholesterol: 0 mg

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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About The Author

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Jessica Meyers Altman

See My Recipes

International plant-based and gluten-free recipes made using seasonal ingredients.

Jessica is a certified plant-based chef, and has a certification in plant-based nutrition. She is a passionate educator, and has taught science, community gardening, and food education for the last 17 years. She holds a Master’s in Science Education and is a certified NYS biology teacher. Jessica now combines her passion for cooking & gardening with her passion for teaching. She writes recipes and photographs her food blog, Garden Fresh Foodie, a blog devoted to plant-based, gluten free, seasonal recipes.  Jessica teaches as an adjunct professor at Daemen College, as well as healthy cooking classes in the Buffalo, NY area wherever there’s a table and an outlet! Her recipes are featured on the Food Revolution Network (a program begun by John Robbins, of Diet for a New America & The Food Revolution) as well as a plant-based prepared food company called Veestro.com. Her recipes have been featured on Forks Over Knives, TasteSpotting, FoodGawker, and Finding Vegan. 

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