Strawberry Almond Clafoutis

gluten-freedairy-freebakingsummer dessertfrench

Aug 10

My mom and I recently made a cherry clafoutis out of one of her French cook books and it was literally the easiest recipe to make!

We ate it for breakfast al fresco with a cup of coffee and a dollop of yogurt on top with a sprig of mint. A clafoutis is seriously the best thing to make when you have guests over for brunch, coffee, or to serve as dessert for a dinner party.

If a custard and a fruit tart had a baby it would be clafoutis. An original clafoutis is made with gluten, dairy, and sugar, but in true Fine with Food fashion, I wanted to “hannify” it by making it gluten and refined sugar-free.

This recipe can be made with butter or coconut oil, but butter has little to no lactose so I bet even if you’re dairy-free you can tolerate it! I always use Kerrygold butter because it’s made with quality ingredients and my stomach can tolerate it perfectly.

I used almond flour because I wanted this clafoutis to have a strawberry/almond/nutty taste and texture. You could also substitute regular flour or gluten-free AP flour, it’s simple 1:1 ratio.

For the sugar, I opted for monk fruit because it resembles regular white sugar, but you could also use coconut sugar.

I played French music when I made this to really get that feel like I was in the French countryside and I swear it made this clafoutis 10 times better.

You could also substitute peaches, pitted cherries, or blueberries in this recipe and omit the almond extract to give it a classic clafoutis essence! I’m already planning on making this in the fall/winter with pears and adding in a little cinnamon and nutmeg and splash of bourbon. YUM!

If you choose to use cherries or blueberries I highly recommend adding in 2 tbsp. Grand Mariner to really elevate the flavors!

Okay, let’s get baking!

Strawberry Almond Clafoutis (yields 1 pie dish)

Ingredients:

1 pound of strawberries, sliced in half lengthwise (~2 cups)
4 eggs
⅓ cup monk fruit
⅔ cups almond flour
1 cup almond milk
3 tbsp. butter, melted
1 tsp. almond extract
1 tsp. vanilla extract
pinch of salt

Instructions:

1.) preheat your oven to 350°f and butter a round cake pan. (I used a pie pan and it worked perfectly!)

2.) in a mixing bowl (or stand mixer) combine eggs and sugar. cream together then add in flour and salt. mix to combine then add in milk, butter, vanilla extract, and almond extract. whisk together

3.) add strawberries to baking dish, pour batter over the strawberries and transfer to oven. bake for 40 minutes (or until a toothpick comes out clean)

4.) cool then top with powdered sugar. serve & enjoy!