Clafoutis is a classic pudding, traditionally made with cherries that has it’s origins in the Limousin region of France.
I have only ever had Clafoutis once, and that was all it took for me to fall in love with it’s light and fluffy texture. It was so easy to eat, definitely not a heavy dessert that will leave you in a food coma. Another attractive feature of this simple dessert, is it’s subtle sweetness. Most clafoutis recipes call for under 2 Tbsp of sugar, so it’s definitely a healthier option for those of us who are watching our refined sugar intake.
In this instance, I have created a version that is completely refined sugar free and paleo. A very simple, quick and easy recipe for all to enjoy.
- 1 1/2 cup blueberries (frozen/fresh)
- 3 free range eggs
- 1/2 cup maple syrup
- 1/4 cup coconut flour
- 1 tsp vanilla extract
- 1 cup coconut yoghurt
- 2 Tbsp shredded coconut
- 1/4 tsp baking powder
- 1 tbsp coconut oil (melted)
- Spread the melted coconut oil over a shallow baking dish and heat your oven to 200C.
- Separate 1/2 cup on blueberries to use for the top, and add the remaining 1 cup to the dish, spreading them evenly around.
- In a bowl, whisk the eggs and maple syrup to combine.
- Add the remaining dry ingredients and the vanilla extract, and continue to whisk to combine. You should end up with a reamy coloured fluid mixture.
- Pour the mixture over the blueberries to cover. Add the remaining 1/2 cup blueberries on top evenly.
- Bake for 35 minutes (approx). Your pudding will start to brown, check that a toothpick comes out clean to ensure the eggs are cooked through.
- Remove from the heat and dust with shredded coconut.
- Clafoutis is traditionally dusted with icing sugar and served warm with cream, but we like to serve it with a little more coconut yoghurt and additional berries. YUM!