A clafoutis (pronounced cla-fou-tee) is a baked French fruity dessert that sounds way more intimidating than it actually is. It’s traditionally made with black cherries, but since we are in the midst of strawberry rhubarb season, I wanted to take advantage of these ingredients. Strawberries tend to let out a lot of liquid when cooked (have you ever ended up with the infamous “soggy bottom” dessert?) so the arrowroot powder is essential for soaking up some of that extra moisture. The batter should resemble pancake or flan batter and will be poured over the fresh fruit. It is sweet, but not terribly so, and should be served lukewarm. This recipe is gluten-free and can be made paleo by reducing the amount of coconut sugar used. You can use this base recipe with other fruits, like apricots, plums, raspberries, peaches, etc.
- 2 stalks of rhubarb, thinly sliced
2 cups strawberries, cut into small quarters
2 tsp lemon zest
1 tbsp arrowroot powder
- 3 eggs
1 cup canned coconut milk
1/2 cup coconut sugar
- 3/4 cup almond flour
- 2 tablespoons coconut flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- Preheat the oven to 350 °F. Grease a 9-inch pie pan with coconut oil.
- Arrange the rhubarb and strawberries in a single layer on the bottom of the pan. Toss with lemon zest and arrowroot powder. Set aside.
- In a bowl whisk together the eggs, coconut milk, sugar, almond flour, coconut flour, vanilla, and salt until smooth. Pour evenly over the fruit.
- Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.
- Allow to cool slightly, then serve.