I made this dessert at the weekend, and we only just finished it off last night (there’s not as much room for pud after a meal anymore). It had a better texture when cooled, compared to straight out of the oven, but both were pretty good. Again, you can add a little sweetener if you like, but I found that with the coconut flour and the berries (and my new LCHF palate) it was sweet enough.
I’m not entirely sold on coconut flour, mainly because of the price (nearly £7 for 500g!!), and also it is quite coconutty so I’m not sure what it would be like in savoury dishes. However, you don’t need to use much as it is very fibrous so it just sucks up any moisture you mix in with it.
Serves 4 (or 2 with leftovers!)
200 g mixed berries (frozen or fresh)
80 g butter, melted
30 g ground almonds
30 g coconut flour
1/4 tsp vanilla powder* / 1 tsp vanilla extract
1/2 tsp xanthan gum (optional)
1 tsp kirch (optional)
200 ml milk
50 g butter (for greasing and topping)
Pre-heat the oven to 200°C.
Generously butter a 20cm pie/tart dish, and fill the bottom of the dish with the mixed berries.
In a separate bowl or jug, whisk together the melted butter and the eggs. Whisk in the flour, ground almonds, xanthan gum (if using), vanilla and kirch, and gradually add the milk to form a fairly thick batter.
Pour the batter over the berries, and place in the oven. After 10 minutes, turn the temperature down to 180°C and dot cubes of butter all over the surface of the clafoutis.
Bake for a further 20-25 minutes, or until the batter is set and the top is golden brown with the berry juice bubbling up around the outside.
Serve with a generous helping of cream!
*I discovered vanilla powder in the supermarket the other day. It’s expensive, but cheaper compared to actual vanilla pods. You only need to use a tiny amount as it packs a punch, and it doesn’t have any sugar in it (unlike vanilla extract).