Apple Clafoutis (Grain-free & Naturally Sweetened)

Apple Clafoutis (grain-free and naturally sweetened)

This is a classic French country-side dessert. It’s got all the flair of a French dessert without all of the fuss. Traditionally this dessert is made with un-pitted cherries, but this is a fun twist on the original made with almond flour, and apples. It’s so simple to make, not to mention it’s fun to say: clafoutis. For cherry season, check out this version. 

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Also, I know I broke the rules here, but I dusted it with powdered sugar. Obviously you don’t have to finish it with powdered sugar for it to be truly refined sugar-free, I just wanted to make the clafoutis more photogenic. I know, I know…naughty naughty. (But you have to admit it looks way better with the powdered sugar. And you can always get organic powdered sugar too!)

apple clafoutis ii

 

Apple Clafoutis (Grain and Sugar Free)
 
 
Ingredients
  • 3 tablespoons butter
  • 3 apples, peeled and sliced
  • 3 tablespoons honey (or maple syrup)
  • 1 teaspoon cinnamon
  • 2 eggs
  • 3 tablespoons almond flour
  • dash of salt
  • 1 teaspoon vanilla (gluten-free, if needed)
  • 1 cup whole milk (Or you can try out a dairy-free substitute like coconut milk)
Instructions
  1. Heat the oven to 400F. Melt the butter in a small saucepan over medium heat and pour into a 8x8 pan.
  2. Toss the honey, apple slices, and cinnamon together in a mixing bowl and place in the baking pan.
  3. In a another mixing bowl whisk the eggs together, add the almond flour and salt. Then finally whisk in the milk and vanilla. Pour the batter over the apples.
  4. Bake for 40-45 minutes, or until the clafoutis is golden.

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Hello everyone! My name is Madey Edlin, I am a 19 year old food blogger and photographer, living on a farm outside of Portland, Oregon. I was exposed to good olive oil at a young, and tender age, and have never been the same. I have a passion for cooking that has never died. Curiosity and books have taught me how to cook thus far. Here are 5 things to know about me: I have a box full of vintage dishes that live in my bedroom. I am a full time college student. I wear Burkenstocks on weekdays, heels on weekends. I read cookbooks for pleasure. I wrote a cookbook last year, due out later this year A note on my cooking style: I am highly influenced by Julia Child, Mark Bittman, Bill Granger, Chad Peterson, Michael Ruhnlman, and Ken Forkish. I like to lightly salt things as I cook, rather then all at once at the end, it helps develop flavor. Acid is the unnamed champion of cooking. As stated before, I am a firm believer in good olive oil, and butter, you can never ever have too much butter. I am not a vegetarian, vegan, nor am I gluten-free or dairy-free, but I do have a loving respect for healthy living. Under seasoning is a bigger problem then over seasoning. I am not a firm believer in measuring cups, unless I’m baking, then I become a little OCD about it. Find me at Madey Edlin

Comments

  1. says

    I love traditional clafoutis … yum … but I love the apple alternative for the fall as I always think of clafoutis in the spring and summer!! I understand the almond flour for sifted flour alternative, but does the almond flour also add that hint of almond-flavor that is released in the pit while cooking the traditional? (I might have to test it out and see :)

  2. says

    I made this yesterday and absolutely loved it! I topped it with honey whipped cream and it tasted like apple pie… So yummy. My husband raved about it. =)

  3. Tina says

    Emily,
    We are making an egg free pumpkin pie filling using high quality gelatin.
    It is off allergy menu planners site..if you search for egg free dairy free pumpkin pie it should come up.
    I made a baked pear dessert for one of my children with allergies using
    baked pear pureed into sauce, high quality gelatin, and fresh sliced pears. I basically followed this recipe idea but didn’t use eggs for hers, just used the pear sauce and gelatin to make it a sort of custard consistency.
    I made the “pear sauce” by putting them in a crock pot over night on low, but you could steam or even cook in a frying pan until the fruit is mushy like apple sauce) I’m sure apples would work similarly. I basically substituted pears for the apple here.
    Tina

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