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 350oF (180oC).
- 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.