After graduating from James Madison University I spent six years in campus ministry, including a year in East Asia. As a result, my cooking has been greatly influenced by Chinese, Korean, Thai, and Vietnamese cuisine. You can bet that I fully indulged in many traditional, and unique, Asian dishes that year!/div>
I enjoy experimenting in the kitchen with simple, nourishing recipes, while strategically keeping to our tight ministry budget. On any given day you’ll find my crockpot bubbling with rich bone broth, mason jars full of coconut oil in the cabinet, and beans or grains soaking on the radiator. When I’m not caring for my husband and our home, you can find me reading, writing, blogging at Redemptive Homemaking, making my own beauty products, and researching new skills like gardening and lacto-fermentation. Whether it’s marriage, homemaking, or serving in our local church, I am first and foremost a follower of King Jesus, and my aim is to glorify Him with all that I do.
Latest posts by April Swiger (see all)
By April Swiger, Contributing Writer
Plump blueberries burst in your mouth as the creamy custard-like batter hints of fresh lemon zest and the subtle zing of ginger. This adapted version of the traditional French dessert is absolutely brimming over with summertime flavor! The classic version is made with cherries, covered with a batter of eggs, milk, flour, and sugar, and served as a dessert sprinkled with powdered sugar. I love the idea of substituting nourishing ingredients and serving this rustic looking treat as a breakfast or brunch option as well.
This recipe is free from refined sugar, and uses beautiful raw honey to lightly sweeten the batter. I love the flavor that orange blossom honey brings, but any honey will do. For those who don’t need to avoid dairy and gluten, this recipe contains both, along with eggs. The great news is that dietary substitutions can easily be made and I find the recipe is very flexible!
It’s also one of the most simple recipes I’ve made. A layer of fruit, mix up the batter, pour it on top, and bake. Easy as
Kimi has posted a number of clafoutis recipes including a dairy and gluten free version made with cherries, as well as an apple version that is grain free. Both look delicious and would be worth your time to try!
Why I chose to use einkorn flour
I recently began experimenting with einkorn flour and I’m loving it. Einkorn flour is an ancient grain and the first variety of wheat. It has never been hybridized and actually contains less gluten than more modern varieties of wheat, making it easier to digest for some (information from Jovial Foods).
For me, when I eat food made with modern varieties of wheat I notice some bloating and uncomfortableness afterwards. This has caused me to bake less (bummer!), and not consume many wheat products. Einkorn has been a game changer for me as it has proved to be much easier on my belly. Along with that, its lovely white color and fluffy texture make it a beautiful ingredient to work with.
I buy einkorn flour at my local natural food store, or you can purchase it from Jovial Foods or Amazon. (affiliatelink) Jovial’s einkorn wheat is grown in the beautiful hills of Tuscany, and I love supporting this small family operation. Here is some nutrition information about einkorn flour from the Jovial Foods website.
* High in Thiamin, essential dietary and trace minerals
* Good source of protein, iron, dietary fiber and a number of B Vitamins.
* Contains a significant amount of the powerful antioxidant Lutein
* Higher Oxygen Radical Absorbance Capacity (ORAC) than durum and bread wheat
* Higher content of proteins, tocols and carotenoids than other species of wheat.
* Lower percentage of nutrient loss during processing
I have a feeling this recipe is going to become a staple in my home. With the changing seasons you can substitute a variety of fruits as the base, keeping it exciting year round. Pastured eggs make this dessert extra hearty and full of the nutrients our bodies need, making it a great option for breakfast or brunch as well. It’s best eaten plain at a lukewarm temperature, or topped with some homemade whipped cream or vanilla ice cream. Yum!
Clafoutis would pair well with:
- Coconut Whipped Cream, Stevia-Sweetened and Paleo Friendly
- Maple Whipped Cream
- Vanilla Coconut Milk Ice Cream, Dairy-Free
Other fruit based desserts you may enjoy:
- Persian Watermelon Rose Salad (also may protect against sunburn!)
- Strawberry Creamsicle Popsicles
- Caramelized Peach Cornmeal Skillet Cake
- Butter for greasing the pie dish
- 1½ cups of fresh blueberries
- Zest of 1 lemon and a splash of lemon juice
- 1 tsp fresh ginger, grated (optional)
- ⅓ cup raw honey (Any will do, but I used orange blossom wildflower)
- 3 eggs
- ½ cup whole milk
- ½ cup heavy cream
- 2 tsp vanilla
- ½ tsp salt
- ½ cup einkorn flour (regular wheat flour, soaked or sprouted, should work fine too)
- Preheat your oven to 350 F and grease an 8 or 9 inch pie pan, liberally, with butter.
- In a large bowl, toss the blueberries with grated lemon zest, fresh ginger, and a few squirts of lemon juice. Evenly spread this mixture on the bottom of your pie pan.
- In that same large mixing bowl, combine the rest of the ingredients. Whisk it well, or use a hand blender to remove all the little flour lumps. Pour the batter over your blueberries and bake for 40-45 minutes, or until it’s set and a knife comes out clean.
- Top with powdered sugar if desired (this is the traditional method of serving, but if you’re avoiding refined sugar like I am, homemade whipped cream sweetened with honey or maple syrup, or a homemade vanilla ice cream would be a perfect addition!).