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    Salted Plains » Recipes » Custards & Puddings

    Blackberry Honey Clafoutis (Gluten-Free)

    Published: Aug 17, 2017 · Modified: Apr 13, 2022 by Tessa · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    This custard-like Blackberry Honey Clafoutis is made with gluten-free almond flour, oat flour, and sweet white rice flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss. Gluten-free, dairy-free.

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.Clafoutis is by far one of the simplest desserts you can make with summer fruit. Its custard quality makes it feel somewhat decadent and slightly fancy, but the legwork is kept to a minimum.

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.I took this easy French dessert and made it even easier. Instead of dirtying a couple of mixing bowls, this clafoutis batter is prepped in one simple step in the blender.

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.Pour the batter into the prepared pan, arrange your blackberries, and place it in the oven. About 30 minutes later it's done. And voilà! Clafoutis.

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.Many clafoutis recipes you'll see are served with powdered sugar. That can sometimes be a bit too sweet for my tastes, so a drizzle of honey seemed just right.

    I think the combination of blackberries and honey is a match made in heaven. Paired with the sweet baked custard, you won't miss the powdered stuff.

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.So make it for breakfast, brunch, or dessert anytime. Serve with whipped cream or drizzle with blackberry syrup for an even more delicious treat!

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.

    📖 Recipe

    This Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Drizzled with honey and loaded with blackberries, it is a clafoutis recipe you don't want to miss.

    Blackberry Honey Clafoutis

    This custardy Blackberry Honey Clafoutis is made with gluten-free almond flour and oat flour and whipped together for ease in a blender. Serve with whipped cream if desired. 
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8 servings
    Calories: 179kcal
    Author: Tessa

    Ingredients

    • 1 cup unsweetened almond milk
    • ¼ cup organic cane sugar
    • ¼ cup coconut sugar
    • ¼ cup plus 2 tablespoons honey
    • 3 large eggs
    • pinch salt
    • ¾ teaspoon cinnamon
    • ⅓ cup almond flour
    • ¼ cup gluten-free oat flour
    • ¼ cup sweet white rice flour
    • 2 teaspoon pure vanilla extract I use Rodelle
    • 2 cups blackberries

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Grease a 9-inch cake pan with cooking spray or coconut oil. 
    • Add to a blender the almond milk, cane sugar, coconut sugar, ¼ cup honey, eggs, salt, cinnamon, flours, and vanilla extract. Blend on high speed until completely smooth. 
    • Pour batter into prepared pan. Arrange blackberries in an even pattern, spacing slightly in between each. 
    • Bake for 30 to 35 minutes or until a toothpick comes out clean and the edges start to pull away from sides of pan. The clafoutis may give the appearance of being undercooked even when a toothpick comes out clean. This is due to the custard-like quality. 
    • Allow to cool for a few minutes before drizzling remaining honey on top. Serve immediately; scoop out portions with a serving spoon and pair with whipped cream if desired. Store leftovers in the refrigerator. 

    Notes

    Adapted from The Bojon Gourmet's Alternative Baker and Sweet Goodness.
    Please note: Since photographing this recipe, I have added more cinnamon to the recipe which results in a slightly darker baked clafoutis. 

    Nutrition

    Calories: 179kcal | Carbohydrates: 31g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 79mg | Potassium: 112mg | Fiber: 3g | Sugar: 20g | Vitamin A: 179IU | Vitamin C: 8mg | Calcium: 73mg | Iron: 1mg
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    Comments

    1. Denisse | Le Petit Eats

      August 21, 2017 at 11:18 am

      This looks so delightfully simple and delicious, I'd love a slice with my cup of tea right about now!

      Reply
    2. Jerilyn

      August 18, 2017 at 4:03 pm

      Thanks for the info; that helps!

      Reply
    3. Jerilyn

      August 18, 2017 at 2:00 pm

      This sure is an attractive looking recipe. Can the rice flour be substituted for something else, like more oat flour? I don't have rice flour on hand. Thanks.

      Reply
      • Tessa

        August 18, 2017 at 2:05 pm

        Thanks, Jerilyn! You could try using tapioca starch in place of the sweet white rice flour. Either one of those works as a binder. I don't know what the outcome would be if you didn't replace it with another type of starch - it may not thicken as well as it should.

        Reply
    4. Abby @ Heart of a Baker

      August 18, 2017 at 8:13 am

      I'm still wondering how I haven't made one of these before! I have a bunch of summer berries hanging around, so I need to jump on making them into one of these gorgeous desserts!

      Reply

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    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

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