A Gluten Free Plum Apricot Clafoutis

plum-apricot-clafoutis-gluten-free-dairy-free-2622.jpg
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food

I feel like weekends exist just to give us humans time to loll about and soak in as much happiness as possible before going back to the grind. And let's be honest not very many of us have grinding jobs (do you do any heavy lifting today? Picking up a pen doesn't count). My job is mostly mentally taxing, which requires that I eat lots of fats to protect and nourish said brain. It also requires that I eat lots of different things for to stave off boredom. I get bored of eating the same thing every day. I rarely do. I know, I know, the children starving in Africa are all "Oh yeah we hate eating the same thing every day. WE TOTALLY EMPATHIZE. Not."

My fiancee brings that one up a lot. It's a tired joke, but at the same time it does make me pause and think about the people suffering in our world. That's everyone, by the way. We're all mentally suffering from attachment to our identifications, to thought forms, to the past and to the future. That's one thing. But physically suffering is another. So I have to say thank you to the universe, the Buddha, god, the heart of existence, whatever you want to call it. Thanks for the happiness, for the protection, for the oven in my kitchen which helps me make gluten free vegan cookie sandwiches. Thanks for the really awesome, handsome, hilarious man that I get to marry. Thanks for this city -- small and full of life and people who make really good kombucha and kimchi. Thanks for bringing amazing, talented people into my life who constantly inspire me. I'm happy. More of this, please.

On that note, if your looking for something delicious that will make you thankful for Summer fruits, and that will make your friends and lovers thankful that you know how to make an oven work, there's this clafoutis. Or, whatever, eat it by yourself. There's no shame in that. You know what's great about a clafoutis? It's like pie and cake got it on and had a pastry love child. This clafoutis has a silky texture, and the fruit melts in your mouth. Best eaten slightly warm with a spoonful of coconut whipped cream. Although it's damn fine with a dusting of powdered sugar and a glass of almond milk. The recipe is adapted from Beth Kirby's recent Gluten Free Clafoutis recipe.

plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food
plum apricot clafoutis (gluten free dairy free recipe) | will frolic for food

A Gluten Free Plum Apricot Clafoutis

 

Ingredients

  • ghee or coconut oil, for greasing your tart pan
  • 8 small purple or yellow plums, halved and pit removed
  • 4 medium apricots, pit removed, halved, and sliced thinly
  • 3 farm fresh eggs
  • 1.5 cups almond milk (I used Califia Farms vanilla almond milk)
  • ½ cup coconut sugar
  • ½ cup sorghum flour
  • ¼ cup brown rice flour
  • Seeds scraped from ½ a vanilla bean
  • ½ tablespoon ground cardamom
  • ⅛ teaspoon fine sea salt
  • confectioners sugar, for dusting (optional)

Instructions

  1. Preheat oven to 375F.
  2. Grease a 9 inch pie pan with ghee or coconut oil.
  3. Fill the pie pan with the plum halves and apricot slices, arranging the fruit to cover the bottom of the pan as best you can. Set aside.
  4. In a medium bowl, whisk together the eggs, almond milk, coconut sugar, sorghum flour, brown rice flour, vanilla bean seeds, cardamom, and sea salt until smooth and even in texture.
  5. Pour the batter over the fruit evenly.
  6. Bake 50 minutes on the middle rack, until the edges of your clafoutis are golden brown and the center is set.
  7. When done, remove and let cool 10 minutes.
  8. Serve warm, dusted with confectioners sugar (optional). This is lovely with coconut whipped cream, as well.