Gluten-free Blood Orange Dutch Baby

For the Dutch baby:

1. Preheat oven to 425ºF and place a cast iron skillet or other oven safe skillet in the oven.

2. Make sure eggs and milk are at room temperature; it helps the Dutch baby get fluffy. Combine all ingredients (except coconut oil) into a large bowl and whisk together until smooth.

3. Once oven is preheated, remove skillet and carefully add coconut oil. (I used 3 tablespoons coconut oil because my cast iron isn’t well seasoned yet. You made need less if you have a well-seasoned skillet.) Swirl oil around pan, being sure to bring it up the sides.

4. Add batter to hot pan and bake for 15-17 minutes until puffy and golden.

5. Remove from oven and cool. It will sink at this point.

For the blood orange topping:

1. Segment oranges.

2. Add all ingredients to a small bowl and gently stir to combine.

For the blood orange caramel sauce:

1. Combine sugar, water, and blood orange juice in a medium saucepan. Heat over medium high heat and bring to a boil, without stirring.

2. Once the mix has deepened in color (just a few minutes), shut off heat and carefully add soy milk.

3. Return to medium high heat and boil again for about 2-3 minutes, whisking occasionally.

4. Remove from heat and carefully pour into a bowl or small dish. If the caramel begins to harden, simply pop in the microwave for 10 seconds to warm up.

(Recipe adapted from Smitten Kitchen.)