This is an incredible dessert, worth of a patisserie! Perfect to be enjoyed with a cup of tea, mid-afternoon. The nature of coconut flour allows the cake to stay moist. Most of the sweetness comes from the fruit you decide to use. My best friend’ grandma has this amazing grape-vine in her backyard, and I LOVE to take advantage of those sweet, delicious fruit! I really like the crunchiness of the seeds once they are cooked, but if you don’t particularly enjoy that you can substitute grapes with your berries of choice.
It also freezes extremely well: to enjoy it just place it in the microwave for a minute and it’ll taste like fresh out the oven! (TIP: before storing it make sure you slice and individually wrap in plastic).
Let me know what you think about it!
Nicole’s COCONUT FLOUR CONCORD GRAPES CLAFOUTIS
Gluten free – Grain Free – Dairy Free – Processed Sugar Free – Clean Eating – Paleo – High Fiber – Vegetarian Recipe
3 cups of Concord Grapes (can substitute with your choice of Berries or Cherries)
3 large Eggs
1 cup Almond Milk
½ cup Coconut Milk canned (full fat, chilled in the fridge)
Pinch of salt
2 Tbsp Organic Virgin Coconut Oil
1 Tsp Vanilla Extract
3 Tbsp Organic Unrefined Coconut Sugar
1 cup Organic Coconut Flour
Preheat oven to 350F. Line an 8×8 pan with parchment paper and lightly spray with coconut oil. Place fruit on the bottom of the pan and lightly sprinkle it with a bit of coconut sugar. In a medium bowl whisk together eggs, milk, salt, melted coconut oil, vanilla extract, and sugar. Add the flour last, stirring until most of the lumps are gone. Pour the batter over the fruit.
Bake the Clafoutis for 1 hour. Cool down for at least 20 minutes. Best way to serve it for presentation is to gently remove the whole cake from pan and flip it around on a plate or back in the pan. Serve warm with a scoop of whipped coconut cream, ice cream or sprinkle more coconut sugar on top.
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