This healthy berry clafoutis is the perfect way to make use of all those summer berries. Dairy-free and whole grain, it’s amazingly simple to whip up and is sure to please your family and impress your guests. Ideal for a special breakfast or dessert!
Ready for a recipe that is so simple that you are going to wonder why you hadn’t discovered it earlier? Say hello to this healthy berry clafoutis. It’s actually more of a Dutch Baby – Clafoutis hybrid, but I decided to go with the French name.
We have had a happy surplus of berries from our farm share recently. And while they usually start flying out of their containers as soon as we pick them up, sometimes they linger a little longer, giving me time to think up a creative way to use them.
In this case, my berry clafoutis came about thanks to the incredibly photogenic but tart-tasting red currant. While this is a berry I will gladly snack on, it’s not something the rest of my family will eat. Unless, of course, I add it to a baked good. So in an effort to get a little more creative than my typical muffin, I came up with this berry clafoutis.
This beautiful photo with the red currants was my first take at making this berry-licious creation. In this version, I used all almond flour, but it came out a little too gooey. Next, I tried making half the flour white whole wheat: success. You could make it with all white whole wheat, in which case it would be fluffier and more like a Dutch Baby.
Both unsweetened almond milk and coconut milk worked well in this recipe. You could, of course, also make it with regular dairy milk. It’s delicious on its own, but you can take it a step further and serve it with whipped cream — coconut or dairy depending on your needs and preferences.
As you can see from the photos, I made a few different versions. Here are the combinations I used, all of which worked well:
- Red currants + Red raspberries
- Red currants + Strawberries
- Blueberries + Strawberries
I hope you give this fun recipe a go. It really is so simple and sooo yummy, especially when hot from the oven, but even a couple days later. And as you can see from the nutrition label below, it’s also low in total calories and sugar. You could even make it 4 servings and the total calories and sugar would still be very reasonable, and definitely appropriate for breakfast–when you need a little more than after dinner.
Note: This recipe was adapted from and inspired by this Food and Wine recipe: Mixed Berry Dutch-Baby.
- 1 tablespoon coconut oil (or butter if not dairy-free)
- 3 large eggs
- ⅔ cup unsweetened vanilla almond milk
- ½ teaspoon vanilla extract
- ¼ cup sugar (coconut, brown, or regular)
- ⅓ cup almond flour or almond meal
- ⅓ cup white whole wheat flour
- ⅛ teaspoon salt
- 1 heaping cup raspberries or strawberries
- ½ heaping cup red currants or blueberries
- 1 tablespoon powdered sugar for dusting
- Preheat oven to 425 degrees F and put 10-inch cast-iron skillet in there to warm up.
- Add eggs through salt to a blender (or bowl). Blend (or whisk) until smooth.
- Carefully take skillet out of oven. Add the coconut oil and grease bottom and sides of skillet until all melted. Next add the berries to the hot skillet and then pour over the batter.
- Bake for 20-24 minutes, until starting to brown and settled on top. (Start checking around 18 minutes to make sure it doesn't burn -- all ovens vary).
- Carefully remove from the oven and dust with powdered sugar. Serve with additional suggestions if desired. Enjoy!
Homemade whipped coconut cream
Regular whipped cream (if dairy ok)