When you still have an abundance of plums in the house and the garden then it is time to get creative and bake something different. After all there is only so many jars of plum jam or plum sauce that we can fit in the pantry.

So, over this past weekend we turned our hand to making a clafoutis! A clafoutis is a French dessert usually made with fruit covered in a batter that consists of eggs, sugar, milk, and flour. But our clafoutis is gluten free and dairy free and tastes delicious on it’s own or with a dabble of coconut yoghurt and a sprinkle of cinnamon. Yummo!

Here’s what you’ll need:

  • 2 Tbsp melted and cooled butter (plus extra for greasing your dish)
  • 1/4 cup + 1 tbsp organic cane sugar
  • 8 medium sized plums – washed, pitted and sliced into thin wedges
  • 3 organic eggs
  • 1/2 cup buckwheat flour
  • 1 cup of almond milk
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • Pinch of Himalayan salt

Here’s how to put it together:

  1. Preheat the oven to 180 degrees Celsius.
  2. Grease the bottom of a 25cm quiche or tart tin with the softened butter.
  3. Dust the bottom of the tin with a light sprinkle of sugar.
  4. Arrange the thinly sliced plum wedges on the bottom of the tin.
  5. In a Thermomix, blender or a medium bowl whisk the eggs until they are smooth. Add in the sugar, salt and buckwheat flour and whisk until smooth and then stir in the melted butter and vanilla and slowly pour in the almond milk.
  6. Pour the batter over the plums in your quiche or tart tin. Your tin will become full so be careful transferring it to the oven!
  7. Place in the oven and bake for about 30-35 mins until the clafoutis becomes nicely puffed and golden-brown on top.
  8. Let cool slightly and serve.

We enjoyed out clafoutis with some delicious coconut yoghurt and a light sprinkle of cinnamon!





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