Easy Paleo Pear Clafouti (paleo, gluten free, no added sugar, dairy free)
Since traveling to France I've been inspired to try some easy french recipes. French food is notoriously fussy to make but this dessert could not be easier. Clafouti is a custard cake that is made with fruit. I read several traditional recipes for clafouti and swapped out the heavy cream, milk, flour and sugar with paleo substitutes and viola! Perfect, creamy, custardy, paleo pear clafouti! If you are not a fan of pears you can substitute any fruit you like. Cherries and apricots are also often used for this dish. For a pretty holiday version you could add some cranberries to the pears for a pop of red. I am planning on making a cherry version very soon! This is also delicious for breakfast:)
Paleo Pear Clafouti
3 ripe pears, sliced (you want about 3-4 cups of fruit)
1/3 cup of coconut flour
1/3 cup of arrowroot starch
1/2 tsp of baking soda
1/4 tsp of salt
1/2 tsp of ground nutmeg
1/2 tsp of ground cinnamon
2 tsp of vanilla extract
1 cup of full fat canned coconut milk (we need the fat to make the custard!)
1/2 cup of non-dairy milk (hemp, almond, rice etc. it must be a thinner milk than the canned coconut milk)
3 eggs, beaten
3 droppers of liquid stevia (I used NuNaturals NuStevia Vanilla. If you don't like stevia you can use 1/4 cup of maple syrup or coconut sugar.)
1 Tbs of coconut oil or butter for greasing the pan
Preheat the oven to 350 degrees F.
In a large mixing bowl combine the coconut milk, non-dairy milk, eggs, vanilla and liquid stevia and mix well. Add the remaining ingredients and mix until just combined. The batter should be fairly thin like pancake batter.
Arrange the pears in a greased 9-inch baking dish or deep pie pan. I layered my pears on top of each other. Pour the batter over the pears and bake at 350 degrees for 35-40 minutes.
Serve with a dollop of whipped cream, coconut whipped cream, creme fraiche or vanilla ice cream. It's also delicious all by itself!