If you just said to yourself, a Clafou-who? Don’t worry. I didn’t know what it was either until I came across a recipe of one while I was searching for some breakfast inspiration. Clafoutis is a French dessert that is traditionally made of cherries baked into a flan filling. See? How would we know that unless we went to culinary school or were French. Or, maybe it’s just me that was clueless. At any rate I thought the idea of a Clafoutis sounded delicious and I had to try it. I took bits and pieces of a few different recipes and remade them into one that is a little healthier, cleaner, gluten free and more for breakfast as opposed to a dessert.
Since local strawberries only have a short window of time left in our area, I ditched the cherries for the last of the strawberries. You could make this Clafoutis Recipe with whatever fruit you like, though. Cherries, peaches, blueberries…anything.
Also, if you follow me, you remember Friday I shared a couple pictures from my day with friends Leslie and Melissa, on Melissa’s family farm. Her in-laws let us go hunting through their barns to find scraps of wood and nic-nacs I could use for photography. I found two, old wooden folding chairs that had paint chipping off of them and knew they would make fantastic props. I was right! I love the instant texture it adds to the photos. I’ll share more of the things we found as I get them photo ready.
- 1 1/2 cups sliced strawberries
- 2 eggs
- 2 egg whites
- 1/2 cup gluten free flour (can use regular flour)
- 1 1/4 cups almond milk (can use regular milk if you’d like)
- 1/2 Tbsp vanilla
- 1/2 Tbsp almond extract
- 1/8 tsp salt
- 1/2 cup sugar (I used organic cane sugar or sucanat)
- 1 Tbsp of coconut oil (can use butter)
- I made my own almond milk by blending 1/2 cup raw, slivered almonds with 1 1/4 cups water and then straining it through a fine mesh sieve. Use whatever is easiest for you or what you like.
- Combine the eggs, egg whites, flour, vanilla, almond extract, milk, salt and 1/3 cup of the sugar in a blender and blend until smooth.
- Grease a 9 inch baking dish or cast iron skillet with the coconut oil. Pour the batter into the dish and bake at 350 for about 10 minutes until the mixture begins to set.
- Remove the dish from the oven and top it with the strawberries and sprinkle the remaining bit of sugar over top. Bake for 20-30 minutes more until the clafoutis is set. If you pierce it with a toothpick or knife and it comes out clean, it’s done.
- I topped mine with a little greek yogurt mixed with honey, vanilla and lemon. If you’d like to do this as well mix together 1/2 cup of plain greek yogurt with 1 Tbsp of honey, 1/2 tsp of vanilla and 1 tsp of lemon zest.