Dutch Baby Pancake with Almonds & Apples.

Yes, there is that beautiful ting in the crisp, fall air that is beckoning me to bake something. Something warm and homey. ..

The problem, however, is this: I swear, it is physically impossible for me to follow a recipe. I try, I really do. But halfway through, my hands begin to shake and move in convulsions. I reach for the vanilla extract, though my mind knows the recipe didn't call for it. I can't resist, as much as I try. Alas, I give into the temptation...and sprinkle and measure whatever I wish at will.

It's a sickness - just ask my Mom. She can hardly stand to have me in her kitchen, because she knows that I only measure my ingredients 2% of the time. And yes, this has caused multiple baking catastrophes.

Even still, I gave this gluten-free Dutch Baby Pancake recipe a try...and with (ahem) a few tweaks of my own, I think it turned out utterly divine! I'm sure you'd enjoy it as well, with your morning cup of coffee and your fuzzy socks.

Dutch Baby Pancake with Almonds & Apples, Gluten-Free
Note: This pancake tastes extra good in the morning. Just sneak out of bed early...whip it up...put it in the oven...and climb back into bed for another half hour. Then, arise to the smell of heaven. And Amen.

You will need:
 - 3-4 medium sized apples (go pick some from a local orchard!), cored and diced into 1/4" pieces
 - 2 tablespoons high quality butter
 - 1/2 teaspoon ground cinnamon or a few cinnamon sticks
 - 1/4 teaspoon ground cloves
 - 1/8 teaspoon freshly ground nutmeg
 - 1 teaspoon vanilla extract
 - 3/4 cup finely ground almonds OR almond flour
 - 5 eggs (the best you can find!)
 - 1/4 cup rapadura OR sweetener of choice
 - 1/2 cup milk (not ultra-pasteurized)
 - 1/4 teaspoon sea salt

Step One: Melt the butter in a skillet (cast iron works great!). Once it is nice and oozy, throw in your diced apple pieces and your spices. Swish 'em around a little bit, allowing them to mingle with that delicious butter.

Step Two: While the apples are cooking, mix the eggs, milk, rapadura, sea salt and vanilla together in a bowl. Whisk until smooth.

Then, stir in your ground almonds. Mix, mix, mix. The batter will be very liquid-esque - but that's okay!

Step Three: Once the apples become fragrant and begin to release their juices, remove them from the heat. All the pan to cool down slightly.

Step Four: Once the pan has cooled, gently pour the batter over the apples, moving the pieces around as necessary to ensure the batter gets into all the nooks and crannies. Note: If you're not using a cast iron skillet, simply transfer the apples and their juices to a baking dish and then pour the batter over.

Step Five: Bake at 425 degrees for about thirty minutes, or until the "pancake" is nice and golden on top.

Mmm...can you smell the nutmeg through your computer screen? This dish sings of all things fall and leaves a fragrance in the air that will bring a smile to your face - like an all natural room freshener!

And it tastes delicious. Full of healthy fats, protein, and baked fruit. Delightful! And even though it's not the fanciest, or the prettiest, dish on the block - I'd still say it's worth making over and over and over!

On a different note, I've been toying with the idea of doing a month long detox from wheat. Simply as a means to up the intake of protein, vegetables, and fruit. Have any of you ever done anything like this? I try to be good about not eating too much bread and rarely ever eat refined flours and such, but even still I feel it could be beneficial. Hmmm... any advice?

The good news is that if I decide to go through with this month-of-no-wheat, I could still eat this delicious dutch baby pancake! Hallelujah!

Don't you just love it when thinks work out? 

Enjoy!

For other great meal ideas, no matter what your dietary restrictions, check out the meal planning service I use: Real Plans.

Dutch Baby Pancake with Almonds & Apples

• 3-4 medium sized apples ((go pick some from a local orchard!), cored and diced into 1/4″ pieces)
• 2 tbsp high quality butter
• ½ tsp ground cinnamon or a few cinnamon sticks
• ¼ tsp ground cloves
• ⅛ tsp freshly ground nutmeg
• 1 tsp  vanilla extract
• ¾ cup finely ground almonds OR almond flour
• 5 eggs (the best you can find!)
• ¼ cup rapadura OR sweetener of choice
• ½ cup milk (not ultra-pasteurized)
• ¼ tsp sea salt

1. Melt the butter in a skillet (cast iron works great!). Once it is nice and oozy, throw in your diced apple pieces and your spices. Swish 'em around a little bit, allowing them to mingle with that delicious butter.

2. While the apples are cooking, mix the eggs, milk, rapadura, sea salt and vanilla together in a bowl. Whisk until smooth.

   Then, stir in your ground almonds. Mix, mix, mix. The batter will be very liquid-esque – but that's okay!

3. Once the apples become fragrant and begin to release their juices, remove them from the heat. All the pan to cool down slightly.

4. Once the pan has cooled, gently pour the batter over the apples, moving the pieces around as necessary to ensure the batter gets into all the nooks and crannies. Note: If you're not using a cast iron skillet, simply transfer the apples and their juices to a baking dish and then pour the batter over.

5. Bake at 425 degrees for about thirty minutes, or until the “pancake” is nice and golden on top.