Gluten Free Dutch Baby/Pancake (Fruited Breakfast Torte)

Do you want something pretty, impressive and ladylike for breakfast..pull up a stool..this is it!

Several years ago, I ate only gluten free grain if any grain, to rid myself of asthma and eczema..it worked! Although currently, I don't have to be so strict, I still rotate our whole grains so we don't get sensitive to any particular one..hopefully! So, here is a common breakfast food that I have made twice in the last two weeks and today, I got a helper to illustrate this tutorial. ;-)

Gather these tools:

pie dish

measure cups

cookie sheet

aluminum foil

Preheat oven 425 degrees.

Ingredients:

• 4 Tbsp (1/2 stick) butter melted
• 4 eggs, beaten
• 3/4 cup cow milk or non-dairy milk
• 2/4 cups + 1/8 cup Bob's Red Mill GF All Purp Baking Mix (mostly garbanzo bean flour) or, whole wheat flour
• 1/8 cup ground flax meal
• 1/4 tsp salt
• 1/4 cup raw honey (or more to taste..you will have to try this out to see how much sweet you want)
• 2 Tbsp lemon juice
• 1-2 cups thinly sliced fresh fruit OR, 2 cups, drained frozen fruit

Put it together:

Melt butter and pour into pie dish. A big pool of butter is okay..trust me!

I always get an egg cracker helper wandering through the kitchen who wants to help. ;-) Combine the eggs, milk, flour, flax mean and salt until just blended. I did help him whisk them together, remove the eggs shells in the bowl, clean up the yolky pile of shells, etc.

Pour into the butter in the pie dish..right on top.
Place fruit in a medium size bowl, add the honey and lemon juice to the fruit and tumble until fruit is coated. (Note: Drain juice off frozen fruit first.)
Place the sugared fruit on top of the batter, either at random or in a spoke pattern.
Line cookie sheet with foil for easy spill over clean up. Put dish on sheet and bake for 20 minutes and check for firmness. You want it cooked but not hard. It will get puffy from the baking mix. If you only use flour, it won't get the pretty poof.

Serve with a dollop of plain or vanilla yogurt. This can be served as the main event to 4 or as an addition to sausage or other breakfast meat and would serve maybe 6 adults or more. (scroll back to top for finished torte from last week..this one is still in the oven)

Notes: You can use almost any fruit. We used raspberries for this one. If using apples, please cook on stove a little first to soften, after you have tumbled them in lemon juice and honey.

(Recipe adapted from More From The Gluten-Free Gourmet by Bette Hagman)