Golden Poppy Seed Apple Chickpea Dutch Baby Squares with Mustard Chive Yogurt

Golden Poppy Seed Apple Chickpea Dutch Baby Squares with Mustard Chive Yogurt ✨🍏🌿 This is a savoury Dutch baby built for brunch, lunch boxes or a low-effort vegetarian supper. Chickpea flour gives the bake a warm, nutty flavour; grated apple keeps the middle tender; poppy seeds add tiny crisp pops; and the mustard chive yogurt brings the cool, tangy finish that makes the squares feel complete. 🥣 Yield: 4 portions Time: about 35 minutes Ingredients: - 3/4 cup chickpea flour - 3 large eggs - 3/4 cup milk - 1 small crisp apple, coarsely grated and lightly squeezed - 2 tablespoons poppy seeds - 2 tablespoons chopped chives, plus more to serve - 1 teaspoon lemon zest - 1/2 teaspoon fine salt - 1/2 teaspoon black pepper - 2 tablespoons olive oil, divided For the mustard chive yogurt: - 3/4 cup thick Greek yogurt - 1 tablespoon Dijon mustard - 1 tablespoon lemon juice - 1 tablespoon chopped chives - 1 teaspoon olive oil - Pinch of salt and black pepper Method: 1. Heat the oven to 220C / 425F. Put a small rimmed tray or oven-safe skillet in the oven with 1 tablespoon olive oil so the pan gets properly hot. This helps the edges puff and brown. 2. Make the batter. Whisk chickpea flour, eggs and milk until smooth. Let it stand for 10 minutes so the flour hydrates and the texture turns less grainy. 3. Season the batter with lemon zest, salt and pepper. Fold in the squeezed grated apple, poppy seeds and chives. The batter should be pourable, not thick like pancake batter. 4. Carefully pull the hot tray from the oven, add the remaining olive oil, then pour in the batter. It should sizzle lightly at the edges. 5. Bake for 18-22 minutes until the Dutch baby is puffed, deeply golden at the corners and just set in the centre. Avoid opening the oven early, because the lift is part heat and steam. 6. Stir the yogurt, mustard, lemon juice, chives, olive oil, salt and pepper. Taste it: it should be tangy, lightly sharp and creamy enough to spoon. 7. Rest the bake for 5 minutes, then cut it into squares. Serve warm with mustard chive yogurt, extra chives, apple matchsticks or a green salad. The best bite has a crisp edge, soft middle and cold yogurt contrast. 🍽️ Serving and storage tips: - Serve with salad leaves, cucumber, smoked almonds or roasted tomatoes. - Leftovers keep for 2 days in the fridge. - Rewarm in a hot oven or dry skillet so the edges come back. - Keep the yogurt separate until serving. Save this one when you want something golden, practical and a little different from the usual fritter. 💛