The quintessential French grandmotherly dessert, clafoutis is perfect for cast iron and simple to make. Just whiz together your batter in a blender and pour over the fruit. This spruced up, gluten-free version replaces white flour with nutritious almond flour and is chockablock with antioxidant-rich berries. The tender batter swells around the berries as it bakes in the cast iron skillet.
2/3 cup (160 mL) unsalted cashews
4 large free-range eggs
3 Tbsp (45 mL) melted butter or liquefied coconut oil, cooled
1 tsp (5 mL) vanilla extract
1/2 tsp (2 mL) almond extract
1/3 cup (80 mL) honey
1 cup (250 mL) light coconut milk
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) cinnamon
1/2 tsp (2 mL) ground ginger
3/4 cup (180 mL) almond flour
1 cup (250 mL) frozen blueberries, thawed
1 cup (250 mL) frozen raspberries, thawed
1 cup (250 mL) frozen strawberries, thawed and sliced
2 Tbsp (30 mL) maple syrup
1/4 tsp (1 mL) nutmeg
Cover cashews with water and soak for 2 hours.
Preheat oven to 400 F (200 C). Combine eggs, butter or coconut oil, vanilla extract, almond extract, honey, coconut milk, salt, cinnamon, and ginger in a blender. Blend for a few seconds to mix ingredients, then add almond flour and blend until smooth, about 1 minute.
Place berries in 9 to 10 in (22.5 to 25 cm) cast iron skillet and pour batter over top. Bake until a toothpick inserted into batter comes out nearly clean and a golden brown crust has formed on top, about 30 minutes. Cool for 15 minutes.
Meanwhile, drain cashews and place in blender with maple syrup and nutmeg. Add just enough water to cover cashews and blend until smooth. Serve clafoutis warm topped with nutmeg cashew cream.
Each serving contains:
317 calories; 9 g protein; 21 g total fat (7 g sat. fat, 0 g trans fat); 28 g carbohydrates; 4 g fibre; 194 mg sodium
source: "Heavy Metal", from alive #349, November 2011
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