Sunday Brunch – Vegan Gluten Free Dutch Baby + Oyster Mushroom Hashbrowns

Jul 26, 2020

A new recipe I have never tried – having found several different ones on Pinterest, here is my take (and my suggestions) to create a great dutch baby plus some really delicious hashbrowns.

Vegan Gluten Free Dutch Baby


3/4 cup aquafaba

1 cup gluten free flour

1 tablespoon vanilla extract

1 tablespoon coconut sugar

3/4 cup non-dairy milk (nut, oat…whichever you prefer)

Pinch of salt

tablespoon of non-dairy butter

Optional toppings**

Rosé strawberries, rainier cherries, powdered sugar, maple syrup


Pre-heat your oven with your cast iron or non stick skillet to 425 degrees F. In a mixer or mixing bowl, slightly whip up the aquafaba to get some air into it for about 2 minutes (don’t over whip – we don’t want a meringue texture, we just want to make the aquafaba lightly aerated). Fold in the flour, vanilla, sugar, milk and salt. Once your oven and skillet are pre-heated, add in your butter, coating the entire pan. Pour in your batter and let it cook for 20 minutes before dropping the temperature to 325 degrees F for another 10 minutes.

Once you bring out the dutch baby, top it with your fruit and sprinkle with powder sugar and maple syrup.


*All non-dairy items could be dairy if you so wish…the main thing is to keep this egg free otherwise it can just be a general dutch baby (which I am sure is also delicious!)

**You could top it with any fruits you have (we happened to have these in the fridge) or even make it savory with vegetables such as mushrooms, onions, peppers….or even with sausages (vegan or non-vegan alike)

Oyster Mushroom Hashbrowns


1 large oyster mushroom, chopped*

1 shallot, chopped (or any onions you have)

1/2 bag of frozen hashbrowns or 2 potatoes shredded

Pinch of salt

Pinch of pepper

Olive oil


Chop up the mushrooms and shallots then place in a skillet on medium high heat with a splash of olive oil and salt. Let them render down until slightly golden brown and the shallots are translucent. Add the potatoes and pepper with another splash of olive oil, give a quick mix and let cook on one side for 10-15 minutes to get golden brown. Then flip over, cook for another 10-15 minutes until nice and crispy.


*Any mushrooms work – chanterelles, baby bellas, or button mushrooms. Just make sure they are fresh and not canned!



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