Mulberry clafoutis
Mulberry clafoutis
Looking for a gluten free recipe? This cake is healthy and sweet!
Servings
Prep time
Cook time
Recipe
Ingredients
- 1½ cups coconut milk
- 4 organic free-range eggs
- ¼ cup maple syrup
- ½ cup coconut flour
- ¼ cup sorghum (chickpea) flour
- 1 tsp vanilla extract
- Pinch of Himalayan Pink Salt
- ½ tsp baking powder
- 3 cups of fresh mulberries (or any other fruit mentioned above)
Method
- Preheat oven to 180ºC. Grease the bottom and sides of a pie dish with coconut oil and line the bottom with baking paper (I found this helps when serving the cake as you are not destroying the slices trying to get them out of the pie dish).
- To make the batter, use a blender and whip everything except the berries for a couple of minutes, until the batter becomes thick and smooth.
- Pour the batter in the pie dish and then layer the berries evenly over the surface of the batter.
- Bake the clafoutis for about 50-60 minutes, until slightly golden around the edges and set in the centre.
- Decorate the clafoutis with some finely desiccated coconut. Serve it warm with a dollop of coconut cream and you’ll find yourself in heaven.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
