In August plums, peaches, nectarines and other stone fruits are at peak season. While we’re not ready to let summer go just yet, this grain, gluten, diary and refined sugar-free stone fruit clafoutis recipe from Sweet Laurel Bakery makes the transition to fall too delicious to deny. Made in a skillet with just a few ingredients you probably already have, this ultra-sharable summer breakfast or dessert is the perfect excuse for a few more outdoor parties before those knits and scarves get pulled out of hiding…
A summertime farmer’s market makes us immediately think of this simple French breakfast sweet. If you haven’t had it before, imagine a cross between a baked pancake and a flan, studded with fresh fruit. The classic version of clafoutis is made with ripe black cherries, pits included, which add a subtle almond flavor to the light, eggy batter. Our version is made with almond flour and seasonal fruit, so the flavors of sweet, bright fresh fruit and almond are still there.
Stone Fruit Clafoutis
Ingredients:
3 tablespoons coconut oil, melted, plus more for greasing the pan
1 cup full-fat coconut milk
1⁄4 cup maple syrup
2 tsp vanilla extract
1⁄4 tsp apple cider vinegar
11⁄4 cups almond flour
1 tsp baking powder
1⁄4 teaspoon Himalayan pink salt
4 large eggs
2 cups sliced fresh fruit (we used stone fruit and figs)
coconut powdered sugar
Directions:
Preheat the oven to 350°F. Grease a 9-inch ovenproof skillet with coconut oil.
Combine the coconut oil, coconut milk, maple syrup, vanilla, vinegar, flour, baking powder, salt, and eggs in a blender and pulse until a smooth batter forms.
Scatter the fruit across the skillet. Pour the batter over it. Bake for 50 to 55 minutes, until the clafoutis is puffed and golden brown.
Serve the clafoutis hot with more fresh fruit and lots of coconut powdered sugar.
Note: This recipe can be made with any peak-of-season fruit, but we especially love it with cherries, plums, or figs.
Stone Fruit Clafoutis
Ingredients:
3 tablespoons coconut oil, melted, plus more for greasing the pan
1 cup full-fat coconut milk
1⁄4 cup maple syrup
2 tsp vanilla extract
1⁄4 tsp apple cider vinegar
11⁄4 cups almond flour
1 tsp baking powder
1⁄4 teaspoon Himalayan pink salt
4 large eggs
2 cups sliced fresh fruit (we used stone fruit and figs)
coconut powdered sugar
Directions:
Preheat the oven to 350°F. Grease a 9-inch ovenproof skillet with coconut oil.
Combine the coconut oil, coconut milk, maple syrup, vanilla, vinegar, flour, baking powder, salt, and eggs in a blender and pulse until a smooth batter forms.
Scatter the fruit across the skillet. Pour the batter over it. Bake for 50 to 55 minutes, until the clafoutis is puffed and golden brown.
Serve the clafoutis hot with more fresh fruit and lots of coconut powdered sugar.
Note: This recipe can be made with any peak-of-season fruit, but we especially love it with cherries, plums, or figs.
