Clafoutis met bramen en bosbessen

Recipes Baking Gluten-free

This delicious recipe has been on my to-bake list for a while. Besides looking beautiful, the clafoutis is very easy to make, and with a few simple steps you'll have it in the oven. Will you try this gluten-free and sugar-free Clafoutis with blackberries and blueberries?

Recipe

Clafoutis with blackberries and blueberries

A clafoutis looks beautiful and is also easy to make. This recipe is definitely one to add to your baking list!

Course	Snack
Kitchen	French
Servings	4-6

Preparation time

Preparation time	1 hour
Total	1 hour 15 min

Equipment

Baking tin about 20×20 cm

Ingredients

3 eggs
75 grams almond flour
250 ml plant-based milk (e.g. almond milk)
20 grams coconut blossom sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
pinch of salt
250 grams blackberries
50 grams blueberries

Clafoutis with blackberries and blueberries

Preheat the oven to 180°C (356°F)
Beat the eggs lightly, as you would for an omelet. Mix the measured almond flour with the coconut blossom sugar and gradually add it to the eggs, whisking well as you go.
Add the almond milk, vanilla extract, cinnamon and salt, and stir to combine.
Grease the baking tin with coconut oil and place the blackberries and blueberries in it. Pour the egg mixture over the fruit and put the tin in the oven. Bake for 45–60 minutes until nicely golden brown (check occasionally, baking times may vary by oven).
Garnish with some fresh fruit and shredded coconut. Enjoy!

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This clafoutis with blackberries and blueberries is a wonderfully light dessert that you simply bake in the oven. The almond flour and coconut blossom sugar give the dish a subtle nutty sweetness, while the fresh fruit adds a bright touch.

Serve the clafoutis warm or at room temperature, garnished with some fresh fruit and shredded coconut. This dish is also lovely the next day, straight from the fridge or briefly warmed in the oven.