I’m a sucker for summertime desserts, especially those involving fresh fruit. Besides pies and crisps, clafoutis is a brilliant one – simple, not full of sugar, and very tasty. Most ingredients are right on hand, too. I made this one for people with gut problems (IBD), but put the non-gut-problem ingredients in ( ).
Clafoutis
- 2 large eggs, beaten
- 1/2 c. almond milk (or regular milk, half and half, or cream)
- 1/4 c. honey (white sugar)
- 2 T. melted butter
- zest of 1 lemon, more or less depending on taste
- 1 tsp. vanilla or almond extract
- pinch salt
- 1/2 c. oat flour (regular flour)
- 2 c. fresh fruit – cherries are traditional – I used frozen (other fruits such as berries, stone fruits, etc.)
- (1 – 2 T powdered sugar for garnish)
Preheat oven to 325 F. Grease 9″ pan with butter or non-stick spray.
Beat together eggs, milk, honey, melted butter, lemon, salt, extract. Mixture will be thick like cream, but not heavy batter. Use a whisk – save some dish washing. Whisk in flour gradually to keep a smooth batter. Pour into pan. Place fruit in pattern or randomly on top.
Bake on middle rack of oven 40-50 minutes, checking half way through to see if you need to rotate pan.
Remove from oven, cool. If you want to add the powdered sugar for garnish, wait until clafoutis is cooled so it doesn’t melt. Serve warm or cold. Great for dessert or breakfast.
Devour!
Ink, Yarn & Beer 
Sounds yummy!!
That does look good. For a low-carb diet, I could use the cream and Splenda blend; 1/2 c. of flour isn’t too much. I wonder if I could use a trifle less? Usually, when we crave dessert beyond our frequent berries and cream (no sugar), I make a simple ricotta cheesecake, again using the Splenda blend to reduce the sugar content without damaging flavor too much. No crust, just cheesecake.
Nice to see you again, Katherine! The flour is a thickener, so if there is something to substitute that is a low carb thickener, that might work. I personally avoid all sugar substitutes just because the all taste off to me, even the ones based on sugar itself. Honey works as I don’t get the “I gotta have more sugar NOW” reaction white sugar gives me. I like the idea of a ricotta cheese cake, too, but that may be off my food list . . . What about an almond crust? I think almonds are ok on low carb. Anyway, nice to see you back, and hope you are enjoying your summer!
Hi Judy! Nice to see the other sister here, too! Give it a shot – it is soooooo good!
Low carb thickener: cream cheese. Yum! Still down thirty pounds, pre-diabetic status gone, cholesterol and triglycerides are awesome, for the second annual checkup in a row. This is for the rest of my life. If I start eating the old way, my problems will return.
I use the Splenda blend because it tastes better than any other. Stevia is off-tasting, for me. But in this recipe, 1/4 c. of honey isn’t very much, really, so once in a while it’s okay.
Looks delicious!
Try it! You’ll like it!
Almonds are indeed okay on low carb. Unfortunately, my system won’t digest them, and I have to take enzyme tablets to avoid the problem, which becomes tiresome. When I first went low carb, I really missed bread, and made the bread substitutes which use almond flour and coconut flour, taking the enzyme tablets in quantity. I’ve overcome the craving now, and mostly we just skip the bread substitutes without much worry. So, yes, I could make an almond flour crust, but I don’t bother!
It was easier for me than for many people, for, while I craved bread for a while, I’ve never had a sugar addiction, and I don’t ever get the “I gotta have more sugar NOW!” reaction you describe. In fact, I don’t like really sweet things. This is not because I’m a stronger person; I just never developed the addiction. It is a tough one to break.
And while we’re on intolerances, like my nephew, I am lactose intolerant, and so is one of my daughters. So for this recipe I would definitely use the heavy cream I always have around. Cream, cream cheese, and regular cheese don’t bother me. For cottage cheese or milk in recipes, I have to take a lactose tab.
Great news, Kathy, about your health! Definitely worth working on. Crazy how “modern” food is so bad for us!
Sorry to hear you cannot handle nuts, but on the other hand, I am really envious about the sugar! Not wanting it even if you have it – Kathy, are you human? (Just kidding!)
I’m a low-FODMAPper (oligosaccharides are the death of me, and fructose in anything more than small quantities is not my friend) and my wife is celiac and has some other intolerances. We like to joke that, between us, we can’t eat anything that casts a shadow. Anyway, this looks like a great base recipe (“key recipe” as my mom’s 1960s Betty Crocker cookbook says) that I can tweak to fit both my wife and I. We don’t get much dessert — and neither of us like very sweet things. This will be perfect. Thank you!
Thanks, Jim. I think clafoutis (besides having a wonderful sound) is the perfect dessert insofar that it is easy! That is also why I like crisps – no crust to be made, and just throw together what you have in stock. Enjoy!