Blueberry clafoutis

Blueberry clafoutis

By
From
Coconut Oil: Nature’s Perfect Ingredient
Serves
6-8

Blueberries – I just can’t seem to leave them alone and would eat them all day if I could! This mouthwatering clafoutis is the perfect pudding to dish up on a warm spring or summer’s day.

Ingredients

Quantity Ingredient
20g lucy bee coconut oil, melted, plus extra for greasing
4 medium eggs
30g stevia
or 75g unrefined caster sugar
75g gluten-free plain flour
1/2 teaspoon gluten-free baking powder
300ml milk or almond milk
150g blueberries
icing sugar, for dusting

Method

  1. Preheat the oven to 200°C. Lightly grease a shallow 1.5 litre baking dish with coconut oil.
  2. Put the eggs and stevia or sugar into a mixing bowl and beat until combined, light and frothy. Sift the flour and baking powder together, then beat into the egg mixture until well incorporated.
  3. Gradually pour in the melted coconut oil and continue to beat until well blended. Slowly add the milk, continuing to beat to ensure it’s mixed well.
  4. Pour this mixture into the prepared dish and sprinkle over the blueberries. Bake in the middle of the oven for 35–40 minutes, or until well-risen and golden brown. Remove from the oven, dust with icing sugar and serve, with a little crème fraîche if you like.
Tags:
coconut oil
healthy
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