The Urban Vegetarian, Desiree Nielsen, is a nutritionist by trade and a foodie at heart. She loves to cook and has a knack for making easy-to-follow breakfast, lunch, dinner, and dessert recipes. For this dessert, Desiree shows us how to put a playful twist on the elegant French classic, Clafouti, and also, how to pack in the nutrition by using loads of fresh rhubarb and strawberries.
Yield: 4 small tarts
Ingredients:
Strawberry Rhubarb Clafoutis:
2 stalks rhubarb, chopped
¼ cup (60 ml) honey
1 cup (240 ml) strawberries, sliced
½ cup (120 ml) almond flour
½ cup (120 ml) buckwheat flour
½ cup (120 ml) coconut sugar
1/8 teaspoon (.75 ml) salt
1 cup (240 ml) almond milk
1 teaspoon (5 ml) vanilla extract
3 large eggs
½ lemon, zest only
Coconut Whipped Cream:
1 can coconut milk
1 tablespoon (60 ml) coconut sugar
½ teaspoon (2.5 ml) vanilla extract
Method:
Make the Strawberry Rhubarb Clafoutis: Preheat oven to 350 F (175 C). Prepare 4 mini tart pans with pan spray or liners.
Put chopped rhubarb in a bowl. Drizzle over honey. Add sliced strawberries and stir gently to mix.
Spoon the fruit mixture into prepared mini tart pans.
Make the batter: In the bowl of a food processor, combine almond flour, buckwheat flour, coconut sugar, and salt, and pulse together to mix.
Add the vanilla, almond milk, eggs, and lemon zest, and process until smooth.
Pour batter over fruit in mini tart pans.
Bake until top is golden, about 45 minutes. Cool slightly at room temperature.
Meanwhile, make the Coconut Whipped Cream: Place a can of coconut milk can in the fridge to chill for at least one hour, up to overnight.
Remove lid and scoop out the white coconut cream from the top into a bowl, leaving all of the runny liquid in the can.
Add coconut sugar and vanilla to the coconut cream and beat as with whipping cream, until peaks form.
To serve: When ready, remove the Strawberry Rhubarb Clafoutis from the mini tart pans.
Top with coconut cream and a sprig of mint.
Enjoy!
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