One of my favourite recipes…

To keep you busy until you’re able to visit me in the Teaching Kitchen,
try this gluten-free / dairy-free, Paleo, and/or AIP recipe that is part of my weekly repertoire.

Plum Clafoutis

– Gluten-Free & Dairy-Free –

If you enjoy seasonal fruit as much as I do, then you’re definitely going to want to try this recipe!  Cherries, apricots, peaches, blackberries, figs… this is my “go-to” recipe
to spotlight season fruit.

Ingredients

3 cups of fruit
1-1/4 c coconut milk
2 X 1/4 cup sugar
3 eggs
1 Tbsp vanilla extract
1/8 tsp salt
2 Tbsp rice flour
2 Tbps buckwheat flour
1 Tbsp + 1 tsp tapioca starch

 

  •  Preheat oven to 350*F.
  • In the bowl of a high-speed blender, mix all ingredients except the fruit and one quarter-cup of sugar.  Blend at high-speed for 1 minute.
  • In an 8″X8″ glass baking dish, pour a thin layer of batter to coat the bottom.
  • Place dish on the stove-top, on medium-low heat, until the batter begins to thicken and form a thin cooked layer.
  • Remove from the heat and place fruit on this cooked layer.
  • Pour the remaining batter over top of the fruit, almost to cover.
  • Bake for 20 minutes.  Remove and sprinkle with remaining quarter cup of sugar.
  • Return to oven for 20-25 minutes or until cooked through (ie bubbling in the center).
  • Allow to cool slightly before serving.

On completion of cooking school in 2018,
Jan Steele (aka La Goose) relocated to the beautiful Cévenne mountains in the South of France.  In the kitchen of her  18th c. stone house, she helps people to adopt (or better adhere to) a gluten-free, Paleo, or AIP diet.   Jan is also the producer of the podcast « Bien vivre, sans gluten, en France. »