Bob's Red Mill Friendsgiving Brunch

PREP TIME: 15 MINUTES • COOK TIME: 15 MINUTES This deliciously simple Dutch baby is from Leah Goldglantz of Leah’s Plate. Coconut milk and pumpkin puree combine with our Paleo Baking Flour for the ultimate fall brunch dish! INGREDIENTS 1 Tbsp Coconut Oil, to grease skillet 3 pasture-raised organic Eggs ½ cup full-fat Coconut Milk ¼ cup Pumpkin Puree 1 tsp Vanilla Extract 1 Tbsp Bob’s Red Mill ® Organic Coconut Sugar 1 cup Bob’s Red Mill ® Paleo Baking Flour 1 tsp Pumpkin Pie Spice ¼ tsp Sea Salt INSTRUCTIONS Preheat oven to 425°F and grease an 8–10-inch cast iron skillet with coconut oil. Place the skillet in the oven to preheat. While the oven is heating, combine eggs, coconut milk, pumpkin puree, vanilla extract and coconut sugar in a large mixing bowl. Next add flour, pumpkin pie spice and sea salt and mix until all ingredients are combined together. Take the skillet out of the oven and pour the batter over the oil, then place in the oven and bake for 15–20 minutes. Cooking times will vary based on the size of the skillet you use. Remove from oven and allow to cool for a few minutes before serving. Serve with maple syrup and fresh fruit. Enjoy! Makes 8 servings. PALEO PUMPKIN PIE DUTCH BABY