A clafoutis is a type of flan, usually filled with fruit. Most flans contain gluten because they are made with flour but this one uses gluten-free flour so even the most sensitive eater can enjoy it. Made with forest fruits, this delightful dessert is also high in antioxidants and other vitamins so it not only tastes and looks good, it’ll do you good too. While it’s bit more involving than a grab-out-the-freezer dessert, your efforts will be rewarded – trust me! Feel free to replace any or all the sugar with stevia powder.
Ingredients – serves 6:
14 ounces frozen Black Forest fruits, thawed
5-6 tablespoons golden caster sugar
½ ounce butter
3 ounces gluten-free plain flour – I use Bob’s Red Mill Gluten Free, available at amazon.com
½ tsp ground cinnamon
1 large can coconut milk
3 tablespoons blackcurrant cordial
½ teaspoon arrowroot, blended with a little water
2 ounces slivered almonds
A little icing sugar for dusting
Heat oven to 200C/fan 180C/gas 6. Drain the fruit and save the juice. Toss the berries with one tablespoon of sugar, then spread in an even layer in a 9-inch round ovenproof dish, greased with butter.
Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 minutes.
Heat the cordial and saved juice in a pan. Stir in the arrowroot until thickened – this is your coulis. Dust the clafoutis with icing sugar, sprinkle the almonds all over, and serve drizzled with the coulis.
Nutrition information per serving:
Protein 7 grams
Fat 18 grams
Carbohydrate 41 grams
Fiber 3 grams
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