This simple and elegant dessert is a great way to showcase seasonal fruit. You can make one large clafoutis and slice to fit your number of diners, or make little individual clafoutis.
- 2 stalks rhubarb, chopped
- ¼ cup (60 ml) honey
- 1 cup strawberries, sliced
- ½ cup almond flour
- ½ cup buckwheat flour
- ½ cup coconut sugar
- 1 cup almond milk
- 1 tsp (5 ml) vanilla extract
- 3 large eggs
- zest of ½ a lemon
- pinch of salt
Coconut whipped cream
- 1 x 400 ml can coconut milk
- 1 tbsp coconut sugar
- ½ tsp vanilla extract
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
You'll need start this recipe a day early, putting the coconut milk in the fridge to chill overnight.
Chilling time: overnight
1. Put coconut milk can in the fridge overnight to chill thoroughly.
2. Preheat oven to 180ºC (350ºF).
3. Put chopped rhubarb in a bowl. Drizzle over honey. Add sliced strawberries and stir gently to mix.
4. Spoon fruit mixture into a 28 cm pie dish.
5. Add almond flour, buckwheat flour, coconut sugar, and salt to a food processor or blender. Add vanilla, almond milk, eggs and lemon zest into food processor. Process until smooth.
6. Pour batter over fruit in pie dish.
7. Bake in oven until top is golden, about 45 minutes.
8. Remove from pie dish and allow to cool thoroughly.
9. To make coconut whipped cream, remove coconut milk from fridge and take off lid. Scoop out the white coconut fat and add to a bowl.
10. Add coconut sugar and vanilla and beat until peaks form.
11. Top clafoutis with coconut cream and a sprig of mint.