Last sunday we had friends over for brunch. The sun was shining ( a rare occasion lately in Melbourne) and I was making my buckwheat pancakes as requested by our guests.
We also made clafouti, as we had a surplus of frozen organic blueberries that couldn't be forced to fit in the freezer. I had never made gluten free clafouti before so it was bit of an experiment, but it turned out great. It was a warm, caramelised goodness with just enough sweetness from the blueberries. It went well with the pancakes too.
Blueberry Clafouti ( Gluten Free & Sugar Free)
- 2 cups of blueberries
- 300 ml of cream
- 3 eggs
- 3 tbsp of coconut flour
- a pinch of vanilla powder/or a tsp of vanilla essence
- Heat oven to 180 C on normal settings.
- Put the cream, eggs, coconut flour in a large bowl and whisk until all the ingredients are combined. Pour into a flan tin or a pie pan and place into oven. Cook for 5 minutes until the mixture sets.
- Take it out and add in the blueberries. Change the oven settings to grill and grill it for 10 minutes on 180 C or until the top of the clafouti caramelises and blueberries bleed their beautiful colour. Take out, scoop it out, and serve whilst warm. The texture is soft and gooey so it won't be perfectly formed on a plate. This one is all about the taste.
P.S. This dish will be at it's nutritional best when shared with good company.
With love & simplicity,