gluten free clafoutis …

this week’s recipe comes from the ‘gluten free bible’ – a cute little book that i purchased last year.

it has over 130 recipes across 258 pages and is published by penguin books.

the chapters are: breakfast & brunch; snacks & starters; lunch; dinner; soups, salads & sides; sweet things and bread, dough & pastry.

the clafoutis recipe is from the ‘sweet things’ chapter.

clafoutis (pronounced klah-foo-tee) is traditionally a a baked french dessert consisting of black cherries in a buttered dish covered with a thick flan-like batter. it is dusted with icing sugar and served lukewarm. i read that if you use other fruits then the dish is called a flaugnarde (pronounced flow-nyard).

clafoutis … flaugnarde … french flan … same thing :)

1 x 400g can mixed berries or other fruit
2 eggs
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup gluten free self raising flour
1/2 cup milk, plus 2 extra tablespoons
ice cream or whipped cream, to serve

1) preheat the oven to 180c.
2) tip fruit into a strainer to drain thoroughly.

3) brush a shallow oven dish with melted butter or vegetable oil.
4) with an electric mixer beat sugar, eggs and vanilla until light and creamy.

5) add flour and milk, adding some or all of the extra milk to make a smooth, slightly runny batter.

6) spread berries into the prepared dish and cover with the batter.

7) bake for about 30 minutes, until the top is golden brown and a skewer inserted into the centre of the pudding comes out clean.

8) serve hot with ice cream or whipped cream.

mmm … this sweet ‘fancy’ thing is a cross between a custard and a pudding. an ideal warm fruit dessert. and oh so simple to make. psst … it also tastes good when served cold. i will experiment and try this recipe with other fruit. bon appetit!

note: i doubled the recipe to fill an oven dish that was 20cm wide, 30cm long and 5cm deep.

“in france, cooking is a serious art form and a national sport” ~ julia child


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