Step 1: Mix the Wet Ingredients
In a bowl, combine the eggs, oil, vinegar, and coconut milk. Whisk together until well mixed. I usually do this by hand—my children have always loved helping with this part.
Optional: You can substitute the egg by blooming 1 tablespoon (or one packet) of gelatin.
Optional Flavor Boost:
Add a splash of lemon juice or a piece of cultured lemon for a probiotic boost. (See cultured lemon recipe.)
Step 2: Combine the Dry Ingredients
In a separate bowl, mix all the dry ingredients. Add them to the wet mixture and stir until combined.
The batter does not need a mixer—a fork or wooden spoon works perfectly. Keeping it simple is part of the beauty of this recipe.
Step 3: Assemble and Bake
Lightly coat the bottom of your baking dish with ghee. Spread frozen berries across the bottom, then pour the batter over the top.
Some people toss their berries with tapioca starch to prevent sinking, but this step is optional.
Bake at 350°F for about 25 minutes.
For the best experience, enjoy it warm from the oven with coconut cream poured on top. It’s absolutely delicious.