My friend Julie had an abundance of mulberries and, as I am always thinking about food, we were talking about mulberry pie and other cakes. So I suggested that, if she brought over some mulberries, I would make a cake and bring it to work.
As I am a bit sensitive to gluten and try to avoid refined sugar, I wanted to make a cake that is healthy but also tastes great. The first thing on my mind was a clafoutis. A clafoutis is a classic French dessert – a type of flan made typically with cherries. So I thought, why not make it using mulberries or any other berries for that matter? I set out to find a good recipe and then adapt it to be a healthier version. This clafoutis is gluten-free, dairy-free, vegetarian and refined-sugar-free.
I baked it early in the morning before work and it was still warm when we tasted it. It was quite a hit at my workplace, the whole cake was gone within 30 minutes. It was light and fresh and just tasted divine.
You can use any fruit you like but I found that berries, plums and cherries (remove the pits of the latter two before using) work the best. Without further ado, here is the recipe for you to enjoy:
Mulberry Clafoutis
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Eat! Share! Enjoy!
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!
