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.