Name: Clafoutis
Eaten in: Anywhere
Foodie: Maryse
Since I am a BIG dessert lover, here is another dessert recipe!! When I learned that I was casein intolerant and after having tried many bad recipes, I thought I would have to mourn my affection (to say the least!!) for desserts, but thanks to different types of milks and creams… tadam !!
So here is a recipe for Clafoutis. It is simple and gluten-free!!! The almond flour gives a special taste and texture to the clafoutis. But if you have trouble finding rice and almond flour and soy cream, you can replace these ingredients with regular flour and cream.
Clafoutis/ Eaten in: Anywhere/ Foodie: Maryse
Print recipe
| Serves | 4-6 |
| Prep time | 30 minutes |
| Cook time | 45 minutes |
| Total time | 1 hours, 15 minutes |
Ingredients
- a small barquet of strawberries (cut in small pieces)
- a small can of sliced pineapple (cut in small pieces)
- 120 mg of sugar
- 50 mg of rice flour
- 50 mg of almond flour (or replace both with 100 mg of regular flour)
- 3 eggs
- 250ml of soy cream (or regular cream)
Directions
| 1. | In a bowl, mix 1 egg and 2 egg yolks with the sugar (for best results, use an electric mixer) |
| 2. | Add the rice and almond flour (or the regular flour) to the mix |
| 3. | Add the soy cream (or the regular cream) |
| 4. | Beat the egg whites until stiff and add them to the mix |
| 5. | In a greased pan, start with the fruits then poor the mix on top |
| 6. | Bake at 350 F for 40 minutes or until brown as desired |
(Recipe inspired by a great book in french : Catherine Oudot, «Mes desserts sans produits laitiers ni gluten», Éditions Clairance/Anagramme éditions, 2010)
