I saw the apricot rhubarb clafoutis when I first flipped through the My New Roots Cookbook earlier this spring, and couldn’t wait to try this simple, yet ‘fancy’ sounding dessert.
Clafoutis (cla – foo – tee), is a custard-like treat with fruit as the star. The best part is you can adapt it to whatever is seasonal and abundant. This summer, I’ve tried versions with plums, peaches, and berries. While all were delicious, I particularly enjoyed the combination of blackberries and blueberries that I’m sharing with you.
Add all ingredients to the blender, pour over fruit, bake – and you’re all set.
It’s wonderful served with a coconut whipped cream for a mildly sweet, seasonal dessert. I am also partial to serving this clafoutis cold for breakfast with plain yogurt. Would be a welcome addition to a brunch spread, too.
I’m already looking forward to fall versions with figs and pears…
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Ingredients: 3 eggs
1/2 cup coconut milk
1/2 cup maple syrup
1 tablespoon vanilla
1/3 cup almond flour
1/3 cup oat flour
1/2 teaspoon sea salt
1 1/2 cup berries (I like using blackberries + blueberries)
coconut oil or ghee (for greasing pan)
Procedure: Preheat oven to 350. Grease a tart or pie pan (or a shallow, oven-proof baking dish) and set aside.
Add eggs, maple syrup, coconut milk and vanilla to blender. Add oat flour, almond flour, coconut sugar, and salt to a small bowl, whisk to combine. Add flour mx to blender and puree until smooth Spread fruit in an even layer on bottom of tart pan, and pour batter over.
Bake for 35-40 minutes, until clafoutis is golden.