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.
Clafoutis are by far one of the simplest desserts you can make with summer fruit. It’s custard quality makes it feel somewhat decadent and slightly fancy, but the legwork is kept to a minimum.
I took this easy French dessert and made it even easier. Instead of dirtying a couple mixing bowls, this clafoutis batter is prepped in one simple step in the blender.
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.
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.
So make it for breakfast, brunch, or dessert anytime. Serve with whipped cream for an even more delicious treat!
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. Please note: Since photographing this recipe, I have added more cinnamon to the recipe which results in a slightly darker baked clafoutis.
Ingredients
- 1 cup unsweetened almond milk
- 1/4 cup organic cane sugar
- 1/4 cup coconut sugar
- 1/4 cup plus 2 tablespoons honey
- 3 eggs
- pinch salt
- 3/4 teaspoon cinnamon
- 1/3 cup almond flour
- 1/4 cup gluten-free oat flour
- 1/4 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, 1/4 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.
Recipe Notes
Adapted from The Bojon Gourmet's Alternative Baker and Sweet Goodness.
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!
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.
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.
Thanks for the info; that helps!
This looks so delightfully simple and delicious, I’d love a slice with my cup of tea right about now!