I followed Alisa's recipe for the dutch baby, using oat flour and vegan horchata as my milk alternative. The recipe was easy enough, but I found it to be quite thick and heavier than the dutch babies I've had before. (Something sounds wrong with that last sentence, but hopefully you realize I'm not eating children from the Netherlands.) As the dutch baby is very lightly sweetened, bananas sauteed in a little coconut spread with 1-2T brown sugar and cajeta were the perfect accompaniments and a great ending to the brunch!
Horchata (Vegan)
adapted from Kelly
I was missing a couple of ingredients and apparently patience, as mine retained some texture. I was fine with this as I was using it in cupcakes, but if you prefer a smooth drink make sure to strain it well.
3oz brown rice
2.5oz whole almonds (or blanched, if you have them)
1 cinnamon stick
1 1/4c hot tap water
1/2c evaporated cane juice (or granulated sugar)
1c almond milk
1t vanilla extract
Add rice, almonds, and cinnamon stick to a bowl. Add hot tap water and set aside, letting it cool to room temperature. Cover and refrigerate overnight.
Pour the mixture into a blender and add sugar, then blend on high for several minutes until the mixture is as smooth as possible. Strain through a fine sieve, pressing out as much liquid as you can. Cheesecloth works well here, if you don't mind the wait. I was a little impatient and just strained it through a hand held strainer, which gave some heft to my horchata. Your choice!
Add almond milk and vanilla, mix well. Refrigerate a few hours. Serve ice cold.
Are you a fan of the dutch baby pancake? What's your favorite way to fill it?
This recipe was featured in my "EB Mine" menu, a brunch I hosted along with Eggland’s Best to raise awareness about the importance of a healthy diet to reduce the risk of heart disease. I have a sweet giveaway going on, where the winner will receive a swag bag full of my EB Goodies. Check out my EB Mine Brunch post to enter, today (Feb 29th) is the last day!
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