What’s in it

· 4 organic eggs

· ½ cup cashew milk

· ½ cup gluten free flour (Bob’s Red Mill 1:1 is great)

· 3 T Bobs Red Mill date sugar (or 3 medjool dates)

· 4 T grass fed butter

· 1 t vanilla extract

· ¼ t sea salt

· Zest from one large lemon

· 1 cup organic blueberries

How to Make it

1. Preheat the oven to 450 degrees

2. Wash and put aside the blueberries. Save 2 T butter and melt the remaining 2 T.

3. Place the rest of the ingredients along with the 2 T melted butter into a blender and blend until smooth

4. In a medium size oven save skillet melt the remaining butter over medium high heat.

5. Add the blueberries and stir and then immediately add the batter. Stir

6. Transfer to the oven and cook for 15 minutes.

7. Cut into pieces and serve with a drizzle of pure Maple Syrup (optional)

Why it’s Healthy

This recipe updates a classic Dutch baby dish with healthier choices for flour and sugar. Date sugar is loaded with antioxidants and if you substitute real dates, all the better. Dates are a good source of potassium, manganese and magnesium and have been proven to decrease cholesterol and boost bone health. Blueberries are an excellent source of Vitamin K and manganese and are especially high in antioxidants. Blueberries are low in calories yet provide 3.6 g of fiber per cup, 14% of your daily fiber needs. And we’re using plant milk as dairy is inflammatory for so many people. If you choose to top with maple syrup, pure maple syrup contains up to 24 different antioxidants capable of reducing free radical damage that can cause inflammation and contribute to the formation of various chronic diseases. It also contains zinc and manganese in fairly high amounts. Zinc can help fight illness and improve immunity since it keeps your level of white blood cells up, while manganese plays a role a crucial role in fat and carbohydrate metabolism, calcium absorption, and blood sugar regulation. Dark, grade B maple syrup typically contains more beneficial antioxidants than the lighter syrups.