Gluten Free French Clafouti Food
GLUTEN-FREE FRENCH CLAFOUTI
Here is a simple and delicious way to still eat French desserts while on a gluten-free diet. Note that the recipe can also be made lactose-free by substituting the milk for rice milk. Clafoutis are wonderful with any kind of pitted fruits: apricots, cheeries, plums, etc.
Provided by Sunshine_Celine
Categories Dessert
Time 55m
Yield 1 clafoutis, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the following ingredients in the exact order: milk, sugar, flour and then finally the 3 eggs. Stir vigourously for 15 to 20 seconds until well combined.
- Lightly spray an oven-proof dish with cooking spray. Place your apricots in the dish, cut in half stones removed facing up. Sprinkle the fruits with the vanilla sugar.
- Place fruits in a hot oven (Th 6, 180C). After the first 15 minutes, add the custard mix to the fruits and put back in the over for a further 30 minutes.
- Can be served warm a la mode or at room temperature.
Nutrition Facts : Calories 141.9, Fat 2.9, SaturatedFat 0.9, Cholesterol 106.6, Sodium 60, Carbohydrate 24.2, Fiber 1.7, Sugar 20.4, Protein 5.9
FRENCH CLAFOUTI
I couldn't find my recipe card for clafouti so I decided to look on rzaar, and was surprised with my results. Most of the recipes posted use very little milk and a lot of flour. My grandma is parisian, and this is her recipe for clafouti, it uses a fair amount of milk and little flour. We usually eat it for breakfast because it's pretty healthy (we use low fat milk). You can either use fresh or canned sliced fruit, bing cherries, reconstituted dried fruit, sliced apples, as long as it's not too acidic (pineapple and oranges would not work) I almost always use canned peaches. Sometimes if we really want this to make a hearty breakfast we add a couple more eggs. This isn't very sweet, so add more sugar if you prefer.
Provided by KatKatia
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- note: I'm not sure if a twenty ounce can is the right size, I usually use the "larger" size can of fruit but I can't remember how big it is.
- Grease and flour circular deep dish glass pie plate (large).
- Beat together eggs, sugar and flour.
- Add the vanilla and milk gradually
- Arrange the fruit in the bottom of the pan.
- Pour the batter mixture over the fruit.
- *optional, strew dots of unsalted butter over the clafouti halfway though baking.
- Bake at 400 degrees F, for 30 to 40 minutes.
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EASY CHERRY CLAFOUTIS (GLUTEN-FREE, DAIRY-FREE) - DISH BY DISH
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5/5 (2)Total Time 30 minsCategory DessertCalories 252 per serving
- In a large bowl, combine the gluten-free all-purpose flour with eggs, sugar, milk and melted coconut oil. Whisk very well until you get a completely smooth batter.
- In a large 12-inch cast iron skillet, melt the coconut oil over medium heat on the stove. Add in the pitted cherries, and cook until the cherries have just softened and are completely coated with butter (approximately 2 minutes). Sprinkle the cherries with sugar and cook until the sugar has turned into a syrup (1 to 2 minutes)
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5/5 (1)Total Time 45 minsCategory Breakfast And Brunch, DessertCalories 201 per serving
- Preheat oven to 375 F. Coat a skillet with or a 10-inch cake pan with butter, then dust with gluten-free flour.
- If using thawed berries, gently toss with 2 teaspoons cornstarch. Arrange fruit on bottom of skillet.
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5/5 (5)Total Time 55 minsCategory DessertCalories 185 per serving
- Position a rack in the center of the oven and preheat to 400ºF (200ºC). Rub a 10-inch (25-cceramic tart or quiche pan (or a 9-inch pie or cake pawith the 1 teaspoon butter and place on a rimmed baking sheet to catch any drips.
- Combine the pitted and stemmed cherries with the brandy or whiskey in a medium bowl and set aside while you make the batter, tossing a few times.
- In a large bowl, whisk the eggs until smooth. Push the almond, oat and rice flours and the sugar and salt through a strainer directly into the egg mixture, adding back any bits that get caught in the strainer. Whisk until very smooth, then whisk in the melted butter and vanilla until smooth. Gradually whisk in the milk and heavy cream. The consistency will be that of a thick crepe batter. The batter can be made a day ahead and chilled overnight. If it separates, whisk it to recombine.
- Pour the batter into the pan and arrange the cherries over the batter. Drizzle any cherry/brandy juice over the top.
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