Our Food Storiesのインスタグラム(_foodstories_) - 10月13日 22時24分


Werbung|Advertisement Today is the last day of @amazonde #PrimeDay ❤️We hope you enjoyed to explore the two companies we introduced to you during the last days. Today we want to share the delicious gluten-free Dutch Baby recipe we created with spices from @stayspicedcom - see the ingredient list and recipe below.

Dutch baby
75g gluten-free flour (e.g. rice flour)
160ml milk, room temperature
3 eggs, room temperature (size M/L)
50g butter
1/2 tbsp sugar
1 pinch of salt
1 teaspoon dried thyme from STAY SPICED!

Topping
150g hummus
1/2-1 tsp Thai curry from STAY SPICED!
1 handful of mushrooms
1 tbsp coconut oil
1 pinch of Magic Mushroom spice from STAY SPICED!
1 egg
fresh dill
1 pinch of Fleur de Sel from STAY SPICED!
1 pinch of Tellicherry pepper from STAY SPICED!

Beat the eggs with a hand mixer, then beat in the milk for 1 minute. Mix the gluten-free flour, sugar and salt and stir into the liquid ingredients with a whisk, then stir in the dried thyme - let the batter rest for 20 minutes. Meanwhile preheat the oven to 220°C/440°F top and bottom heat and place an iron pan (without a wooden handle) in the oven. Meanwhile, mix the hummus with the Thai curry. After the 20 minutes, take the pan out of the oven with an oven glove and let the butter melt completely in the hot pan - swirling the pan so that the butter covers all sides of the pan. Then stir the melted butter into the batter (stir while pouring in) and pour the batter into the pan. Put the pan in the oven and bake for 15-20 minutes. In the meantime, cut the mushrooms into slices and fry them in coconut oil for 2-3 minutes, then season with the Magic Mushroom spices. Then fry the egg. When the Dutch Baby is ready, take the pan out of the oven with an oven glove, spread the hummus on it and top with the fried egg, mushrooms, dill, Fleur de Sel and pepper.

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