Gluten Free Cherry Dutch Baby

             I recently got some fresh cherries and decided to make something for breakfast for my gluten free child. I love cherries, but can only eat them after they are cooked, so this Dutch baby was perfect.

It makes a great high protein breakfast that you can custom to your liking. If you want more or less sugar or a sweetener of choice instead of granulated sugar, you can easily swap them without it affecting the end result too much. You will notice on the recipe I put ½ to 1 stick of butter. I allow you to choose the amount. If going for a healthier amount stick to the ½ or substitute your oil of choice. But be sure to add at least a little to prevent sticking. My son loves the higher amount. We use salted butter, and it will end up leaving a small layer of melted butter on the top of the finished dish. This melts in leaving a salty butter finish to the top to offset the sweet center. It is just like adding butter to a pancake before adding syrup. We also always use regular milk, but you can switch and use an alternative like almond or oat milk. Just remember it will change the flavor of the final product and taste different than the original recipe. This base recipe can make various flavors too. I often just add blueberries or any fresh berries I have on hand.

This item freezes really well, so we will often place the leftover slices into an airtight container and store in the freezer for a quick breakfast on busy mornings. I like to top with a little maple syrup, but this would be great with some fresh whipped cream or served as a dessert with a scoop of ice cream. Enjoy!