Gluten-Free Blueberry Clafoutis


Is a clafoutis still a clafoutis when it has wild Washington blueberries instead of cherries?
Yes.

I got the original recipe here, and then changed it to suit the ingredients I had on hand, and the fact that I only wanted to make 2 ramekins of it.

Ingredients:



  1. Preheat the oven to 350°F.
  2. Mix together the blueberries, cinnamon, and honey.
  3. In another bowl, whisk milk, sugar, eggs, vanilla extract, almond extract, and salt until blended.
  4. Add the rice flour and grape seed flour and mix until smooth.
  5. Pour half of the batter into 2 ramekins, and bake for 5 minutes.
  6. Add scoops of the blueberry mixture into each ramekin, then top with the rest of the batter.
  7. Bake for 45 minutes.
  8. Top with powdered sugar, if you like your puffy pastries sweet.
  9. Serve warm.

The texture is in between a muffin and a custard, and it's packed with bursting blueberry flavor. It's not too sweet (you can top it with powdered sugar if you need to sweeten it more) and it's definitely filling.

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