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Vegan Dutch Baby with Caramelized Apples and PearsVegan Dutch Baby with Caramelized Apples and PearsThis post is sponsored by Nasoya Tofu. Thank you for supporting the brands that keep us going!

Well hello again! I know I’ve been MIA for the past couple weeks, but between traveling and getting married (pictures to come soon!), getting a post up wasn’t something I could manage without giving up sleeping/eating/sanity and I just wasn’t ready for that. I’ve been working on developing this vegan dutch baby recipe for a few weeks now and finally got it right using  silken tofu as an egg replacement. I wasn’t sure if it would turn out like a true dutch baby, but it totally did, score! Top with brown sugar sauteed apples and pears and I would gladly eat this dutch baby for breakfast for a couple weeks in a row (and maybe I did). The best thing about baking up this vegan dutch baby is that you can blend up the batter, stick it in the oven and saute the apples and pears while it bakes.

Vegan Dutch Baby with Caramelized Apples and Pears

I’m going to keep this short, but I’ll be writing more about our wedding soon! Mainly you need to know that the food was amazing (but I somehow didn’t eat much?!) and the cake (all vegan!) got rave reviews. Being married is pretty awesome and seeing all of the ones you love in one room to celebrate is one of the best feelings. We did have such a good time that we took out part of the ceiling (find out how here!) but it was totally worth it. Many thanks and love to the congrats on social media and all around the internets, I’ll be more back to normal posting this week!

Vegan Dutch Baby with Caramelized Apples and Pears

Vegan Dutch Baby with Caramelized Apples and Pears
 
Prep time
Cook time
Total time
 
Vegan dutch baby is a sweet and easy breakfast, topped with sweet brown sugar sauteed pears and apples!
Author:
Recipe type: Breakfast
Ingredients
  • 1 tablespoon coconut oil
  • ⅓ cup almond milk
  • 7 ounces silken tofu (I used Nasoya) -This would be equal to half of a block of tofu
  • 1 teaspoon vanilla extract
  • ⅔ cup all purpose flour
  • 3 tablespoons granulated sugar
  • ¼ teaspoon salt
  • ¼ teaspoon freshly grated nutmeg
  • ½ teaspoon ground cinnamon
  • Topping:
  • 1 apple, sliced
  • 1 pear, sliced
  • 3 tablespoons brown sugar
  • ½ teaspoon ground cinnamon
  • 2 tablespoons coconut oil
  • Powdered sugar, for dusting
Instructions
  1. Preheat oven to 350 degrees F. Lightly grease a cast iron skillet and set aside.
  2. To make the dutch baby batter, combine the coconut oil, almond milk, silken tofu and vanilla in a blender on medium high until smooth. Add the flour, granulated sugar, salt, nutmeg and cinnamon and blend until combined. Pour the batter into the greased cast iron skillet and bake for 25 to 30 minutes, or until the top of the dutch baby is golden brown.
  3. While the dutch baby is baking, prepare the topping. Heat a large skillet over medium high heat and melt the 2 tablespoons of coconut oil. When melted, add in the apple, pear, brown sugar and cinnamon. saute until apple and pears are tender and coated with the brown sugar mixture, which will take about 10-15 minutes. Remove from heat and set aside until the dutch baby is done. Top the dutch baby and sprinkle with powdered sugar.

 

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