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LEMON DUTCH, DUTCH, BABY

LEMON DUTCH, DUTCH, BABY

It's not really a complete long weekend without a proper home-made brunch. And if you're feeling simultaneously a bit lazy but still want to step up your foodie game (we've all been there, no worries), then we've got the brunch dish of your dreams! Introducing, our unforgettable Lemon Dutch Baby recipe...                          

What's in it:

  • 1.5 Tbsp JOI almond base
  • 2 Tbsp coconut oil or butter (sub)
  • 1/2 cup water
  • 4 eggs or egg substitute
  • 1/2 cup AP flour
  • 1/4 tsp salt

Toppings: 
Lemons for squeezing
Powdered sugar for sprinkling
Berries (optional)                                                                 

How to make it: 

  1. Preheat oven to 425 degrees
  2. Melt oil or butter/sub in 8 or 9" skillet and then tilt skillet so that butter/oil coats the sides (or use a pastry brush to do same
  3. Blend water and JOI to create "cream" 
  4. Add eggs (or substitute) and salt to a blender, and mix until eggs have fully beaten in. Then, add flour and blend to combine
  5. Pour mixture into skillet and bake for 18 to 25 minutes. The mixture will rise and puff around the edges, which will turn golden brown
  6. Top with a squeeze of lemon juice, powdered sugar and serve with berries or other fruit of choice
  7. EnJOI!