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Apple Clafoutis (Grain-free & Naturally Sweetened)

November 15, 2013 by Madey Edlin 9 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

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. 

(This post contains affiliate links. Thanks for support this blog! )

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)
 
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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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Madey Edlin

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

Latest posts by Madey Edlin (see all)

  • Bon Bons (Grain Free and Naturally Sweetened and Dairy Free) - December 12, 2013
  • Apple Clafoutis (Grain-free & Naturally Sweetened) - November 15, 2013

Filed Under: Baked Goods, Desserts, Gluten Free

Previous Post: « Holiday Meals on a Budget (It Can Be Done!)
Next Post: Healthy Gluten-free Pizza (Dairy/Egg/Nut-free) »

Reader Interactions

Comments

  1. Julia

    November 16, 2013 at 11:25 am

    This looks wonderful! I’m going to try making it in my crock pot.

    Reply
    • Joelle

      September 20, 2014 at 2:16 pm

      This would be wonderful in a crockpot. I do one, but I used oats, sugar and coconut nectar. How could you go wrong with apples, cinnamon and sweet! =D

      Reply
  2. Jeanne

    November 16, 2013 at 4:21 pm

    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 🙂

    Reply
  3. Emily

    November 17, 2013 at 8:41 am

    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. =)

    Reply
    • KimiHarris

      November 17, 2013 at 2:43 pm

      I was also thinking that this would be delicious with whipped cream! So glad it turned out for you. Thanks for sharing. 🙂

      Reply
      • Emily

        November 17, 2013 at 8:48 pm

        Oh, I’m also curious, do you know of any way to make this egg and nut free? Trying to figure out an allergen-free dish for Thanksgiving. =)

        Reply
  4. Tina

    November 28, 2013 at 6:40 am

    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

    Reply
  5. pm

    June 9, 2015 at 10:41 am

    This recipe is incredible! I substituted coconut milk and it was wonderful.

    Reply
  6. Katherine

    March 13, 2016 at 10:10 am

    Hooray! A Paleo non-pancake or waffle breakfast treat! Thank you.

    I doubled the recipe for my extended family and baked in a 9×11 pan. Size of apples not specified and I use cheap bagged organics from Whole Paycheck, which are smallish. So added an extra apple. Used coconut milk from a can and added just enough water to reach correct measurement. Baked a little longer and let rest to firm up.

    This was so delicious… and pretty.

    I appreciate having a new Sunday morning treat to enjoy at our table. Was enthusiastically approved by all ages!

    Reply

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The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

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