Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)

Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)

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 pie clafoutis 🙂

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!

Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)

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.

Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)

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!

Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)3

Clafoutis would pair well with:

Other fruit based desserts you may enjoy:

Blueberry Lemon Clafoutis with Einkorn Flour (refined sugar free)
Recipe type: Dessert or breakfast/Brunch
This dessert is beautifully simple, using nourishing ingredients, and can be adapted in various ways. It's a cinch to put together, even on a busy weeknight!
  • 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)
  1. Preheat your oven to 350 F and grease an 8 or 9 inch pie pan, liberally, with butter.
  2. 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.
  3. 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.
  4. 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!).
Kimi Notes: To make this into a "soaked" version, substitute buttermilk or kefir for the milk and cream, and combine with the flour. Cover and leave overnight in a warm place for 12-24 hours. After that point, you can combine the rest of the batter ingredients with the soaked flour.


Fig & Walnut White Chocolates


By Anna Harris, Contributing Writer

Creamy honey-sweetened white chocolate confections are studded with the crunch of toasted walnuts and the syrupy chew of black mission figs.

As it turns out, white chocolate from home, naturally sweetened and flavored is a challenging creature. Lots of research backed up this recipe that just kept writing itself out in flavors in my mind’s taste buds. So the trick with homemade white chocolate seems to be to add loads of additional flavor as well as to properly temper this fickle and fragrant fat. The flavor comes from the honey, in this case I used dehydrated honey, or honey granules to keep the intensity of sweetness without extra moisture. A heavy cream powder or coconut cream powder for a paleo version, adds richness and that “white” chocolate flavor. The pure, raw cocoa butter on it’s own, while it smells utterly heavenly and promising, needs a boost to combat the oily taste of it on it’s lonesome.  A pinch of fine salt, those gorgeous black and miniature beads from  real vanilla beans, these ingredients deliver the hoped-for heavenly flavors.

While some may find some of the ingredients finicky and may not wish to whip up a batch weekly, around the holidays, with fancy and unhealthy ingredients alluring us with every shopping trip, I find this recipe perfect for real food lovers like myself. I do appreciate the blessing of a dessert that is not only decadent and addictingly delicious (I think I ate 8 pieces during my photo shoot alone) but offers sweet benefits of wholesome fats and natural sweeteners. For even more nutritional bonuses, soak your raw nuts in salted water over night and dehydrate them before lightly toasting!

Note from Kimi: I highly recommend the below coconut milk powder! It doesn’t have any of the same concerns as regular milk powder, and is very delicious. It makes AMAZING hot chocolate. Plus, it looks like it’s cheaper than the heavy cream powder. 🙂 Just note that it does have a trace of casein in it, so those very sensitive to dairy, should be cautious (it hasn’t bothered me at all, but you should be forewarned if extremely dairy sensitive).

Here is a list of needed ingredients for this recipe (affiliate links): Pure Honey granules (make sure you get a pure version), coconut milk powder or heavy cream powder, Navitas Cocoa butter, or organic cocoa butter melting disks,  and vanilla paste.

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I love rhubarb baked goods and my mom’s rhubarb coffee cake was one of my favorite things to make until I went grain-free. Well, now we can eat it again! I hope you enjoy it as much as we do! (And yes, that is eggs and sausage in the picture with the coffee cake…we grew up eating coffee cake for breakfast!)


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Banana Muffins (w/Banana Chocolate Chip option!)

Jennifer shares a delightful grain-free muffin with us today. Using coconut and almond flour, lots of nourishing eggs, and sweet bananas, these muffins would make a fun start to the day. The chocolate chip variation sounds especially delicious. -Kimi

These muffins are a new favorite in our home! I typically make them plain, but have also added some homemade dark chocolate chips to them for a fun, chocolatey twist. They make a nice snack during the day or side for breakfast. Enjoy!


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