Plum clafoutis
Ripe summer plums fresh off the tree are lightly caramelized with honey and nutmeg, then baked into a traditional French dessert with a custardy batter.
Ingredients
- 2 tbsp Ener-G egg replacer
- 12-14 plums small, ripe
- 1/4 cup sweet sorghum flour (34 g)
- 1/4 cup coconut flour (28 g)
- 3/4 cup soy milk or other non-dairy milk
- 1/4 cup honey brown rice syrup
- 1 tbsp vanilla extract
- 1/2 tsp nutmeg (dried)
- 1/2 tsp sea salt (omit for low sodium diets)
- 1 tbsp Earth Balance
- 1 tbsp honey brown rice syrup
Instructions
- Whisk 1/2 cup (125 ml) filtered water into the egg replacer in a medium mixing bowl until smooth.
- Set the oven to 350F/180C/gas mark 4 and put the cast iron skillet in the oven to preheat.
- Wash the plums. Cut in half and remove the pits using a paring knife. See this post on how to pit plums.
- Add the flours, milk, syrup, extract, nutmeg, and salt to the bowl and whisk until smooth.
- Once the oven has reached temperature, remove the skillet with a hot pad and add the Earth Balance and honey/syrup, swirling to coat evenly. Place the plums cut sides down in the pan and cook for a minute or two to caramelize. Pour over the batter and place the pan in the oven.
- Bake for 40-45 minutes until firm and set. Serve warm with optional vanilla ice cream.
Notes
Per serving (does not include ice cream):
Gluten-free cherry clafoutis (with eggs) from Gluten-Free Goddess
Berry clafoutis (with silken tofu) from Spabettie
- 147 calories
- 2 g fat
- 0 g cholesterol
- 197 mg sodium (32 mg sodium with sea salt omitted)
- 199 mg potassium
- 30 g carbohydrate
- 3 g fiber
- 22 g sugars
- 3 g protein
- 3 Weight Watchers Points Plus
Gluten-free cherry clafoutis (with eggs) from Gluten-Free Goddess
Berry clafoutis (with silken tofu) from Spabettie