Ingredients

The following ingredients have 10 Servings
  • 1/2 Tablespoon butter (for greasing tart pan)
  • 1.5 Tablespoons coconut palm sugar (for dusting tart pan)
  • 12 ounces fresh blueberries (cleaned and dried )
  • 1/2 cup blanched almond flour
  • 6 Tablespoons coconut palm sugar
  • 1/4 teaspoon gluten free baking powder
  • 1/4 teaspoon finely ground sea salt
  • 4 large eggs
  • 1 cup unsweetened non-dairy milk
  • 2 Tablespoons melted butter (can sub Ghee, virgin coconut oil)
  • 3/4 teaspoon pure vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 cup sliced almonds (for topping, optional)

Instruction

  • Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar.
  • Add cleaned and dried blueberries to tart pan and set aside.
  • In the bowl of a food processor or blender, combine almond flour, coconut palm sugar, baking powder and sea salt. Pulse until all lumps are removed.
  • Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries.
  • If using sliced almonds, carefully place them around the perimeter of the Clafoutis.
  • Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.
  • Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!