Gluten-Free Strawberry Clafoutis

This lovely spring breakfast recipe was inspired by a clafoutis recipe I saw in Clotilde Dusoulier’s “The French Market Cookbook.” It’s one of my favorite cookbooks with fantastic menu ideas for all seasons.

Ingredients:

2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe: https://tangerineandspice.com/category/gluten-free-lemon-desserts)

1/2 cup cane sugar

1/4 tsp. xanthan gum (omit if you gf flour blend contains it already)

1 tbs. cornstarch

1 pinch of sea salt

3 large eggs

3/4 cup almond milk

1/2 tsp. almond extract

1 1/2 cup strawberries, hulled and sliced in half (if your berries are large, slice they in fourths)

Method of Preparation:

  1. Preheat the oven to 350 F. Grease a 8-inch square baking pan or round one of a similar size.
  2. In a large bowl, combine the gluten-free flour, almond flour, sugar, xanthan gum (if using), cornstarch and salt. Whisk to combine.
  3. Add the eggs to the bowl and whisk.
  4. Slowly add the milk and whisk to incorporate.
  5. Place the cut strawberries in the bottom of the baking dish.
  6. Pour the flour mixture over the strawberries.
  7. Bake 20-30 minutes or until set.
  8. Dust with confectioner’s sugar.

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