Simple Berry Clafoutis
This simple 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, snack, or dessert!
Equipment
- 10-inch cast iron pan
Ingredients
- 3 large eggs
- 2/3 cup unsweetened almond or coconut milk or dairy milk
- 1/2 teaspoon vanilla extract
- 1/4 cup sugar
- 1/3 cup almond flour
- 1/3 cup white whole-wheat flour all-purpose flour would also work; substitute gluten-free all-purpose if needed
- 1/8 teaspoon salt
- 1 1/2 cups mixed berries (e.g., raspberries, red currants, blueberries, sliced strawberries) plus extra for serving
- 1 tablespoon coconut oil or butter
- 1 tablespoon powdered sugar for dusting
Instructions
- 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 the skillet out of the oven. Add the coconut oil and grease bottom and sides of the 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!
Notes
Suggested accompaniments:
- Homemade whipped coconut cream
- Regular whipped cream (if not dairy-free)
- Powdered sugar
- Slivered almonds
- Additional berries
- Fresh mint leaves