Sunday, February 8, 2015

Week of Love : Paleo Mini Plum Clafouti for 2

While growing up, my mother introduced us to a wide range of foods. We still had the typical macaroni and cheese, but sushi and clafouti were my favorites.

This is a paleo version using coconut flour. We always served our clafouti with powdered sugar and lemon juice to squirt. On our paleo version, we sprinkled with Nutiva Coconut Sugar and served with organic orange wedges on the side.

Clafouti is traditionally made with non-pitted cherries. My favorite clafouti stars plums from the tree in front of the log cabin I grew up in. Here we use Italian plums (smaller and oval-shape) to replicate. Feel free to use whatever frozen fruit you prefer.

Paleo Plum Clafouti
4 farm-fresh eggs
3 TB local honey
3 TB coconut oil, melted + 2 TB more
2 TB coconut flour (I subscribe to Nutiva Organic Coconut Flour on amazon)
1/4 tsp sea salt
2-3 cups frozen fruit (enough to make a layer on the bottom of the dish.

1. In large ovenproof ramekins or small casserole dishes (I used All-Clad Stainless Steel 7-Inch Oval-Shaped Baker Specialty Cookware), put the additional two tablespoons coconut oil. Put in oven and heat to 375.
2. In bowl, mix eggs, honey, sea salt and melted coconut oil. Add coconut oil
3. Remove dishes from oven. While wearing over mitts, swish the hot coconut oil around to grease the whole dish.
4. Line bottom with frozen fruit. Pour the batter over top. Bake 25-30 or until middle is set.

Enjoy, sweet readers!


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