A Clafoutis is traditional French cake that's basically a mix between a custard and a cake, and it's the perfect dessert to make with fresh, organic summer fruits. I make this with Cherries, Raspberries, Peaches, and in this case, Prunes. Whatever you have in season, really... It's delicious! Traditionally, this dessert calls for heavy cream and whole milk, but I substituted with Coconut Milk and Unsweetened Almond Milk, and turned it GF since we are a gluten free home... So you can relax, knowing it's healthier than other desserts, too. I think this version lets the fruits shine!
Step 1: Gathering Ingredients and Prepping
- 2 Tablespoons Reduced Fat Organic Finely Shredded Coconut
- 1 Pound Organic Fresh fruit of your choice (in this case, Organic Prunes)
- 3 Organic Eggs
- 1/4 Teaspoon Sea Salt
- 2 Tablespoons Organic Unsalted Butter (melted and cooled, room temperature best)
- 1/2 Cup Organic Cane Sugar
- 1 Teaspoon Pure Vanilla Extract
- 1/2 Cup Organic Unsweetened Almond Milk (room temperature is best, not cold)
- 1/2 Cup Organic (full fat) Coconut Milk (room temperature is best)
- 1/2 Cup Bob's Redmill Gluten Free All Purpose Baking Flour
- 1/4 Teaspoon Xantham Gum
**Please note this recipe is for ONE 9" clafoutis. When I made this and took pictures, I doubled the recipe and made two, so you can see two in the pictures, but all doses are for ONE cake.**
Preheat your oven to 350 Degrees F.
Melt the butter in a ramekin, and use some of it with a silicone paintbrush to butter a 9" baking pan (optional: cast iron skillet), then set it aside.
Wash, halve and remove the pits from the prunes (or cherries or peaches, etc). Spread them evenly, open half down, in the buttered pan.
Step 2: Mixing and Pouring
Using a large mixing bowl or the mixer, mix the eggs, sugar, coconut milk, almond milk, remaining melted butter and vanilla very well, whisking rapidly and thoroughly between each added ingredient. When you are sure there are no clumps and everything is well blended, add the salt and then slowly add the GF Flour and finally, the Xantham Gum. Mix on high (or vigorously with a whisk).
Spread the mixture evenly in the buttered pan with the pre-placed fruit in it. Once the mixture is in the pan, evenly sprinkle on top the 2 Tablespoons of fine shredded coconut. This adds a bit of texture to the Clafoutis, but also some yummy flavor.
**REPEAT: Please note this recipe is for ONE 9" clafoutis. When I made this and took pictures, I doubled the recipe and made two, so you can see two in the pictures, but all doses are for ONE cake.**
Step 3: Almost Ready to Eat!
Place the pan in the center rack of the over and bake for about 35-40 minutes - it will puff up as it bakes, and the juices of the fruit will spread and turn a bit syrupy and yummy!
You want the top to look dry and when you poke a toothpick in the center, it should come out with just 1-2 moist crumbs on it.
Allow to cool for at least 10 minutes - you will see the cake fall a bit and settle. It's very dramatic with the red prunes!
Slice, serve and ENJOY!