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.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings 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