A clafoutis cake was the first French recipe I adapted to my own health needs. This cake always reminds me of springtime, when the markets are filled with stone fruits like cherries and have an abundance of blackberries and raspberries perfect for clafoutis making. While perfecting this gluten-free and dairy-free version took some tedious recipe testing to get the flavors and texture just right, the result requires nothing more than mixing all the ingredients together and putting it in the oven. This dessert is one of my favorite things to make for a dinner party. It can be made last minute and is a light and healthier dessert option after a hearty meal. This is one of those recipes that anyone can make and it is truly nutritious as its base consists of nuts and fruits.
My recipe is made with coconut oil in place of butter, almond meal instead of flour (an an homage to the cherry pit purists), berries, eggs, almond milk and a natural sweeteners. The beauty of this recipe is that it is so versatile. It can be made with pears and apples for autumn or peaches and apricots for summer.
Almond meal, 3/4 cup
Almond milk, 1/2 cup
Coconut oil, 2 tablespoons
Honey, 4 tablespoons
Agave, 1 tablespoon
Maple syrup, 4 tablespoons
Lemon juice, 1 tablespoon
Lemon zest, 1 teaspoon
Baking soda, 1/4 teaspoon
Vanilla extract, 1 teaspoon or 1/2 seed pod
Preheat the oven 325ºF/160ºC
Whisk together all ingredients, adding the almond meal last.
Pour the batter into a greased pan and add the berries of your choice.
Bake until clafoutis pulls away from the sides of the dish and turns golden and puffed (around 35-45 minutes)
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