Name: Peach & Raspberry Clafoutis (Dairy-Free, Gluten-Free)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: French
Ingredients: Zest of 1/2 of lime; 6 eggs; 1 + 1/2 cans of full-fat coconut milk (1 whole can and 1/2 can of just thickened cream scooped from the top, 400ml cans); 1/3 cup / 6 tbsps of honey (or another sweetener); 125 g / 1 cup (250ml cup) almond meal or almond flour; 1/4 teaspoon baking soda/bicarb soda; 1 tablespoon lime juice; 1 teaspoon vanilla essence/extract; 1 tablespoon coconut oil, butter, or ghee; 2 peaches, sliced into small wedges; 1 + 1/2 cup raspberries (can be other berries or a mix)

Description

This peach and raspberry clafouti a paleo, gluten-free version of the French classic. Please note, this is not a cake! The texture is more like a flan, baked custard or bread pudding. It’s moist, fluffy and light.

Instructions

Preheat the oven to 180 C/ 355 F.
Whisk the eggs and lime zest in a large mixing bowl.
Add the coconut milk and honey and whisk until well combined.
Add the rest of the ingredients and whisk well.
Grease a large baking dish or a casserole dish with the coconut oil or butter.
Scatter half of the peaches and berries on the bottom and pour the egg mixture over the top.
Pop in the oven, middle shelf, for 20 minutes.
Remove from the oven and gently submerge the rest of the peaches and raspberries in the partially cooked batter. Drizzle with a little more honey over the top and pop back in the oven. Bake for another 40 minutes, or until browned and set in the middle.
The clafoutis will rise as it cooks creating little puffy edges. Depending on the size and shape of your baking dish, the clafoutis could take a little less or more time to cook through. For example, a more shallow dish means thinner clafoutis and less time for it to cook and set properly.
Once cooked, serve with coconut ice cream, whipped coconut cream or dairy-free yoghurt on the side. You can also decorate the dish with coconut flakes or almond flakes and more berries.