APPLE CINNAMON DUTCH BABY WITH CRUMBLED WALNUTS
Pancakes are yummy and donuts are great, but this sweet, crunchy, gooey dutch baby is LIFE CHANGING. This dish is from my first cookbook, Homestyle Vegan, which came out last year. It's packed full of 80 comfort food recipes with inspiration from my favorite real food dishes. Healthier baked beans? Yup! Baked Sea Salted Soft Pretzels? Uh huh! Biscuits with Mushroom Gravy? I've got you covered! You can buy one of the last few signed copies of my cookbook (with a few included surprises!) here. Ready to get to the recipe? Let's get moving! Intended as a dish for sharing, this recipe is perfect for a group brunch or after a morning of heavy drinking. We cut the sugar way down, but it still packs enough sweetness to cure your sweet tooth and impress your friends. This isn't an everyday breakfast; this is a lounge in your pj's 'till noon 'breakfast', a 'celebrating our anniversary' breakfast, a you-scored-your-dream-job-and-it's-time-to-celebrate breakfast - you get what I'm saying, right? This is a treat yo'self, no guilt, love your life breakfast - because I think we could all use a few more of these. You can still drink your green smoothie on the side! But you so deserve this, babe. So let's bake! This turned-up-pancakes party is getting started and you know you want to be there!
4 tablespoons (28 g) ground flax
1/2 cup + 2 tablespoons (150 ml) warm water
2 cups (340 g) whole wheat flour
2 cups (475 ml) non-dairy milk
1 teaspoon vanilla
1/2 cup (120 ml) applesauce
2 tablespoons (14 g) cinnamon, divided
1/4 cup (60 g) sugar
1/4 cup (45 g) brown sugar
1 teaspoon nutmeg
1/2 cup (75 g) walnuts, finely chopped or crumbled
2 medium-sized tart apples, cored and thinly sliced
4 tablespoons (60 ml) vegan butter or coconut oil
maple syrup or powdered sugar, for garnish
Preheat the oven to 400 degrees. In a small bowl, whisk together the ground flax and water. Set aside to thicken.
In a large mixing bowl whisk together the flour, milk, vanilla, applesauce, thickened flax mixture and one tablespoon of cinnamon. In a separate, smaller bowl mix together the sugar, brown sugar, remaining one tablespoon of cinnamon, nutmeg and walnuts. Set aside. Prepare your apples and set those aside, too.
When the oven has heated, place 4 tablespoons of vegan butter or coconut oil into a 8-in cast iron pan and place it in the oven. Heat until the butter or oil completely melts, about 3 minutes, then remove the pan from the oven and pour in the batter. Place the pan back into the oven and bake 20-22 minutes, until the dutch baby is cooked about halfway through and and the sides are beginning to puff up. Pull it from the oven and cover it in apple slices. Spread the sugar and nut mixture over the top, and put the pan back into the oven. Bake 20-25 more minutes, then remove the pan from the oven. Serve slices immediately with a drizzle of maple syrup or a dusting of powdered sugar.
Leftovers can be saved up to 3 days, covered, in the fridge.
Cranberry Apple Salad with Pepitas and Apple Cider Vinaigrette