Strawberry Rhubarb Clafoutis

A playful twist on the elegant French classic, clafouti. This version is packed with loads of fresh rhubarb and strawberries and natural ingredients. Topped with a coconut whipped cream, you can have your clafoutis and eat it too!

Ingredients:

Coconut Whipped Cream

• 1 can coconut milk
• 1 tablespoon (60ml) coconut sugar
• ½ teaspoon vanilla extract

Strawberry Rhubarb Clafoutis

• 2 stalks rhubarb, chopped
• ¼ cup (60ml) honey
• 1 cup (240ml) strawberries, sliced
• ½ cup (120ml) almond flour
• ½ cup (120ml) buckwheat flour
• ½ cup (120ml) coconut sugar
• 1 cup (240ml) almond milk
• 1 teaspoon (5ml) vanilla extract
• 3 large eggs
• Zest of ½ a lemon
• Pinch of salt

Method:

Coconut Whipped Cream

• Put coconut milk can in the fridge to chill.
• Remove and take off lid. Scoop out the white coconut fat into a bowl.
• Add coconut sugar and vanilla and beat until peaks form.
• Keep chilled until needed.

Strawberry Rhubarb Clafoutis

• Preheat oven to 350^oF (180^oC).
• Put chopped rhubarb in a bowl. Drizzle over honey.
• Add sliced strawberries and stir gently to mix.
• Spoon fruit mixture into mini tart pans.
• Add almond flour, buckwheat flour, coconut sugar, and salt to a food processor or blender.
• Add vanilla, almond milk, and crack eggs into food processor.
• Grate in lemon zest.
• Process until smooth.
• Pour batter over fruit in mini tart pans.
• Bake in oven until top is golden, about 45 minutes.
• Remove from mini tart pans.
• Top with coconut whipped cream.