Dutch Dutch Baby!

Have any of you had a dutch baby before? It’s SO good! It’s simple yet looks really impressive! I was inspired to make this dutch baby after learning how to make Yorkshire Puddings last year. The consistency and ingredients are pretty much the same. I’m more of a savory girl but this was a nice little weekend breakfast treat.

Mini Dutch Baby (Serves 2 using two small mini 6-inch cast iron skillets or one 10 or 12 inch cast iron skillet or alternatively an oven safe pan)

Ingredients:

2 eggs

½ cup of milk

½ cup of flour

½ tsp of vanilla extract

A dash of salt

1 tbsp butter or 2 tsp bacon fat, similar to Yorkshire Pudding which is my preference

 toppings: maple syrup, honey, powdered sugar, jam, butter, mixed berries

 Directions:

Preheat oven to 425 degrees.  Meanwhile, mix eggs, milk, flour, vanilla extract, and salt.  A lot of recipes include sugar.  Because of all the sweet toppings that are served on top of Dutch babies, I chose to skip the sugar.  Let sit at room temperature for 30 minutes.

Heat bacon fat in skillet in oven for about 5 minutes.  If using butter, do the same except it should only take a minute or two.  Be careful not to burn the butter.  Once butter is melted, swirl it around to coat the pan.

Remove skillet from oven.  Pour in batter.  Return to oven and cook for about 15 to 20 minutes.

Serve with various toppings including maple syrup, honey, powdered sugar, jam, butter, and mixed berries.

Chia Seed Pudding with Coconut Milk

What is your favorite meal of the day?  I think a lot of you would say breakfast or brunch (especially, those of you in LA).  I'm probably part of the minority.  I don't really like breakfast.  Within the first 2 hours of waking up, my body just isn't ready to take in any food.  I often skip breakfast (I know, *gasp*) and maybe eat an early lunch.  But I know this is not healthy.  When I can, I will have fruit for breakfast or a boiled egg.  I don't have a a sweet tooth for pancakes or waffles.  I also don't really love yogurt and oats (I'm semi-allergic to oats).  However, chia seed pudding I LOVE!  It's a light, easy-to-make breakfast and also a great snack for a girl on the go like me!  It is also rich in vitamins, minerals, fiber, omega-3 fats, proteins, and antioxidants!  There are many recipes that use almond milk but I'm mildly allergic to it.  As an alternative, I make my chia seed pudding with coconut milk and it's delicious!  

Recipe below.  How do you like to eat your chia seed pudding?  What is your favorite breakfast or snack on the go?  Please share!  I'd love some ideas!

CHIA SEED PUDDING WITH COCONUT MILK (Serves 2)

Ingredients:

¼ cup of chia seeds

1 cup coconut milk (about half a can)

½ cup of coconut water (only needed if you choose to use coconut milk since it's thicker than other milks.  Otherwise, you can skip this ingredient if you decide to use almond milk.)

½ tsp vanilla extract

a couple dashes of cinnamon

½ cup of fresh berries (rasberries, blueberries, strawberries)

2 tsp of honey (optional)

Directions:

Using a large glass jar, mix chia seeds, coconut milk, coconut water, vanilla extract, and a couple dashes of cinnamon.  I prefer using 2 small 8 oz mason jars and dividing the above ingredients for the convenience of having the servings already separated and ready to eat.  Mix thoroughly and then shake the jar.  Make sure the chia seeds are fully coated and are not clumped together. Refrigerate overnight or for at least 3-4 hours before serving.  Top with fresh berries and honey. Other toppings you can try are coconut flakes, almonds, chocolate shavings, pomegranate, and bananas.  So many options!