Inspired by the French classic, this peach and raspberry clafoutis is a lighter version of the famous baked fruit dessert. It’s dairy-free and gluten-free and can be made with a variety of berries, fruit or the traditional cherries. Serve it with a little yoghurt or cream on top.
WHAT IS CLAFOUTIS?
Clafoutis (or clafouti) is a traditional French dessert originating in Limousine region and is composed of black cherries baked in a flan-like batter usually made with eggs, milk, sugar and a little flour. While using cherries is more authentic, this dish can be made with other berries and fruit.
Clafoutis is not a sponge cake! Its texture is more similar to a flan, baked custard or bread pudding, or I like to think of it as a sweet frittata. It’s moist, fluffy and very light. It shouldn’t be too sweet either, with the fruit providing most of the flavour.
For this recipe, I replaced regular milk with coconut milk and used almond meal instead of flour. I added a little lime zest as well, which goes well with coconut, so the batter has a slightly tropical flavour to it. Honey was used as the primary sweetener but could be replaced with coconut syrup, rice malt syrup, coconut sugar or even keto-friendly sweetener.
This peach and raspberry clafoutis is best served while still warm with a side of dairy-free yoghurt or ice-cream, or heavy cream if you can tolerate it. If keeping leftovers, I recommend reheating it in the oven first.
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.
- 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)
- 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.
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