Grain free Cranberry Orange Dutch Baby – sweet, tangy, and perfectly spiced! Perfect for holiday breakfasts & brunches | Dairy Free + Refined Sugar Free
Hi! Hello! How are you?!
Just popping in for a quick word before we head out the door and go on a little adventure. Mike & I have been back in Arizona for a little over a week now and we’ve mostly just been getting in our years worth of vitamin D. It’s been lovely being back in my home state surrounded by the familiar mountain range, big blue sky, and catching up with friends.
So let’s get to it! From happy, cozy feelings to happy cozy foods – this Cranberry Orange Dutch Baby has got your name all over it!
How to Make: Paleo Cranberry Orange Dutch Baby
Based off my original Blackberry & Apple Dutch Baby – this cranberry orange version makes for the perfect holiday breakfast, brunch, or even dessert.
You can throw it together in about 30 minutes with a pretty minimal amount of work. Making this can be broken up into two main parts: the sauce and the pancake. The cranberry orange sauce is an easy enough task – just add your ingredients to a small sauce pot and let it cook/breakdown on the stove top for about 5 minutes. You can adjust the amount of sweetness here making it as sweet or tangy as you like – just remember that you can sweeten the final product with a little drizzle of maple syrup on the end.
The batter is easy as pie – mix everything together in a bowl or blender and that’s it! Pour it into your preheated baking dish/skillet, top with the cranberry orange sauce and then pop it back in the oven for about 20 minutes.
This would make for a breakfast Thanksgiving morning ! You could probably also use cranberry sauce here if you have any leftovers – a good excuse to give this a try!
However you have it – hope you enjoy!
Don’t forget to #asaucykitchen on instagram if you try this Paleo Cranberry Orange Dutch Baby! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 1/2 cups | 6 oz fresh cranberries
- 1/4 cup | 60 ml fresh orange juice + zest from 1/2 the orange
- 1 teaspoon fresh ginger, minced or grated
- 1 teaspoon cinnamon
- 2-4 tablespoons | 30-60 ml maple syrup (more or less depending on how sweet you like it)
- 4 eggs
- 3/4 cup | 180 ml coconut milk, or milk of your choice
- 2 |10 ml teaspoons vanilla extract
- 1 tablespoon coconut sugar
- 3/4 cup | 72 grams almond flour
- 2 tablespoons | 15 grams tapioca flour
- 1 teaspoon cinnamon
- 2 tablespoons coconut oil for greasing
- Heat your oven to 450°F/230°C with your cast iron skillet (at least 9 inches in diameter) or baking dish inside. You want the skillet to be HOT when you pour the patter into it.
- Add the cranberries, orange juice, zest, ginger, cinnamon and 2 tablespoons maple to a small sauce pot. Set over the stove top on a medium low heat and let cook about 5 minutes, stirring occasionally. The cranberries will break down slightly. Taste and add more maple if you like it sweeter. Remember you can always add more maple/honey at the end.
- While the oven is heating, mix your eggs, milk, vanilla, sugar, almond flour, tapioca flour, and cinnamon in a medium sized bowl. Whisk well - you can do this easily in the blender.
- Take the skillet out of the oven and add your oil to the skillet. It should be hot enough to melt the coconut oil quickly if it's solid. Swirl the oil around the skillet to coat the bottom and the sides and then slowly pour the batter over the oil - careful not splash any hot oil on yourself.
- After your batter is in the skillet add the cranberry orange mixture to the batter. Spread out the mixture so it's not all in one spot.
- Return the skillet/dish to the oven and bake for 18-20 minutes or until the top is lightly golden. Remove from the oven and let cool a couple of minutes before slicing and serving. Top with a little bit of powdered sugar, maple syrup or honey and enjoy!