This post may contain affiliate links. See full disclosure here.
Definitely a favorite.
I had actually never heard of clafouti until it was featured in the menu mailer from Cooking Traditional Foods which I subscribed to for several months. KerryAnn has shared a modified version of her recipe as a Budget Breakfast using soaked flour. I’ve made the version she shares and it is delicious.
Clafouti for breakfast almost feels like a decadent treat. Sometimes I’ll decide last minute to make this so I wanted a recipe that doesn’t require soaking the flour. Since we recently did GAPS and have been trying to continue to limit our grains, coconut flour seemed a reasonable item to use in place of the soaked flour.
Coconut flour is high in protein and fiber, gluten free and since it is not a grain requires no soaking. A definite plus for a quick recipe. I do seem to remember reading in the GAPS book (Gut and Psychology Syndrome by Dr. Natasha Campbell-McBride) that coconut flour can be a bit harsh and shouldn’t be used until some gut healing as occurred.
Clafouti is extremely adaptable to whatever fruit you have on hand. I’ve made it with bananas, apples, pears and frozen blueberries. As you can imagine the blueberries do make an interesting final product (blue) but the taste was great. This can also be a very reasonably priced breakfast. KerryAnn has a price break down on her recipe, I’m sure my version does not come in as inexpensive as hers with the changes I’ve made but is still quite reasonable.
1 Tablespoon Coconut Flour
1/2 cup milk
1/2 cup cream or yogurt (or use all milk or sub coconut milk)
2 Tablespoons Sucanat
1/2 teaspoon vanilla
A couple of shakes of sea salt
Choice of fruit (2 pears, apples or bananas, 1/2 cup blueberries, etc)
Turn on oven to 350 degrees Butter an 8×8 pan or equivalent. Cut fruit into bite sized pieces and lay in bottom of pan. In a separate bowl mix eggs and coconut flour. Slowly add in milk (I find that coconut flour mixes best doing it this way) add Sucanat, vanilla and salt stirring well to mix.
Pour egg mixture over fruit. Bake in oven until just set and slightly puffed 25-30 minutes. Let set 5 minutes before serving.
With such a small amount of coconut flour in it, I’ve thought I could just eliminate it. That does work just fine but it seems to have a much better consistency with the addition of the 1 Tablespoon of coconut flour compared to without. If you don’t have coconut flour, try KerryAnn’s version and soak the flour or try it without any flour for a slightly more custard-like dish.
Have you made Clafouti? What is your favorite fruit to use?
This post contains affiliate links. Thank you!