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.


2/3 cup almond flour

1/2 cup gluten-free flour blend (store bought or I use this recipe:

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.

Gluten-Free Almond and Pistachio Financiers

I starting to feel like the sun may never come out! I needed a little gluten-free treat to brighten up the afternoon and these financiers (little tender cakes) went perfectly with my espresso and did, indeed lighten the mood. Enjoy!


6 tbs. coconut oil, melted and cooled slightly

1 cup almond flour

4 tbs. gluten-free flourĀ (store bought or I use this recipe:

2 pinches of baking powder

1/8 tsp. sea salt

3/4 cup confectioner’s sugar

1/3 cup egg whites (about 2)

1/2 tsp. almond extract (or Italian floria di scilia)

3 tbs. ground pistachio nuts

Method of Preparation:

  1. Preheat the oven to 400 F. Lightly grease and flour (use a gluten-free flour) financier molds or mini-muffin tins. Melt the coconut oil an set aside.
  2. Mix the almond flour, gluten-free flour, baking powder, salt and confectioner’s sugar in a medium-sized bowl. Stir in the egg whites and extract into the almond/flour mixture.
  3. Gradually stir in the melted coconut oil.
  4. Divide the batter among the molds or tins and sprinkle the tops with ground pistachio nuts.
  5. Bake for 12-15 minutes or until a tooth pick inserted in the center of the financier comes out clean.
  6. Cool on a rack.
  7. These financiers keep for 1 week in a sealed container at room temp.
  8. Yield: approximately 10 financiers or more if you use a mini-muffin tin.