Stone Fruit Clafouti

Posted by in Breakfast, Dessert, Gluten-Free, Vegetarian



One of the ways I mark life is by travel, and one of my favorite things to do while traveling is to eat (and drink) my way through a new city. Being gluten-free and dairy-free makes such adventuring a bit of a struggle at times and makes me lustful after things I can’t eat. So when I return home, I try to remake the most memorable dishes.

Clafouti is traditionally made with cream and white flour. With a few allergy-adjusted tweaks, we have made it heaps healthier and (we think) more delicious. Although San Francisco is culinarily very forward-thinking, it is still difficult to find both gluten-free and dairy-free desserts at most restaurants. This is counteracted by making sure that I always have ingredients on hand to create something fantastic.

This recipe couldn’t be easier and can be made year-round depending on what is in season. Try blueberries, raspberries, or any other stone fruit.


And onto the nutritional notes…

As of late I’ve been hearing more and more about just how bad refined sugar is for your health. It is frightening how much America consumes on a daily basis. White sugar, corn syrup, and high-fructose anything spike your blood sugar, cause the fats that you consume to linger in your body, and generally just throws everything out of whack. Refined sugars are also incredibly addictive; some studies suggest they produce the same chemicals in our brains and heroine!

This doesn’t mean that dessert should be cut out entirely, however. It is important that we make informed choices, and opt for healthier sweeteners. Substitutes like unrefined coconut sugar, maple syrup, honey, and blackstrap molasses all provide vitamins and minerals that aren’t stripped away in processing. Just make sure to read labels and choose the least-refined ingredients you can.


Stone Fruit Clafouti

Serves 5-6 

  • 3 cup chopped stone fruit, whatever is fresh and ripe, we used pluots
  • 1 and 1/4 cup almond milk
  • 6 eggs
  • 6 tbs. maple syrup
  • 1/2 cup gluten free flour (I used Bob’s RedMill)
  • 1/4 cup almond meal
  • pinch of salt
  • 1 tsp. vanilla extract (optional)

Pre-heat the oven to 400. Sift the flour and almond meal together and set aside.  In a large bowl, add the eggs, milk, maple syrup and vanilla extract and mix together for one minute either by whisk or hand mixer. While still mixing, incorporate the flour mixture slowly until the wet and dry ingredients are fully combined and there are no clumps of flour.

Grease a baking dish or cast iron skillet, and spread the chopped fruit in an even layer. Then pour the combined ingredients over the fruit and place carefully into the middle rack of the oven. Bake for 32-35 minutes, until your fork comes out clean.

Dust with powdered sugar for added sweetness and prettiness if desired.

Adapted from Savuer.