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Raspberry Clafoutis/Flaugnarde {Grain-Free}

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Have you ever had clafoutis? It’s a cake/custard hybrid traditionally made with fresh cherries. I’ve revamped the classic French dessert into a healthy, grain-free, raspberry-speckled anytime treat.

Trained pastry chefs would undoubtedly shake their head at my version, but I don’t mind because it is as delicious as it is nutritious!

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White flour is swapped for protein-packed almond flour and white sugar is subbed out for more nutrient-rich coconut sugar. There is no butter in the recipe, and I used low fat milk instead of heavy cream or half-and-half.

The “custard” mixture bakes up and around the raspberries, creating little pockets of juicy sweetness. A modest sprinkling of coconut sugar over the top creates a crisp crust, which is a nice contrast to the soft cake.

Far from being overly sweet, you could definitely eat this for breakfast or as an afternoon snack. Served topped with some coconut whipped cream, it would make a lovely Mother’s Day dessert!

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Raspberry Clafoutis/Flaugnarde {Grain-Free}

by Lauren Zembron (inspired by Baking Bites’ Plum Clafoutis)

Prep Time: 10 minutes

Cook Time: 35 minutes

Keywords: bake breakfast dessert snack gluten-free raspberries spring summer

Ingredients (8 servings)

  • 6 oz fresh raspberries, preferably organic
  • 1/4 + 1 tsp coconut sugar, divided use (can substitute any unrefined granulated sugar)
  • 1/2 cup blanched almond flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk (skim, 1%, or non-dairy)
  • 3 large eggs, preferably organic
  • 1 tsp pure vanilla extract

Instructions

Preheat oven to 425°F. Lightly grease a deep 9-inch pie plate.

In a food processor, combine 1/4 cup coconut sugar, almond flour, baking powder, salt, milk, eggs, and vanilla extract. Process until well-blended, about 15 seconds (alternately, you can whisk the ingredients together until smooth).

Pour mixture into the prepared pie plate and scatter the berries over the top. Sprinkle evenly with the remaining 1 tsp sugar.

Bake at 425°F for 15 minutes. Reduce oven heat to 350°F and bake an additional 20-25 minutes, until the clafoutis is golden brown and a toothpick inserted into the cake/custard part comes out clean.

Allow clafoutis to cool for at least 30 minutes before serving. Serve warm, at room temperature, or cold.

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