As hoped, we seem to be experiencing a second wave of raspberries on our land – not as abundant as round one, but there is something so perfect about stepping outside after supper and finding just enough berries to make dessert. There isn’t always time for this kind of thing, but tonight the dog was happy to sniff around while we gathered a few hands full of berries for a clafoutis. A gluten free clafoutis, which I promised to share here recently.
I can still remember being unnerved and unsettled at the idea of baking without wheat gluten; I had spent years getting very comfortable with wheat-based baking, and I was afraid to resign myself and my family to a life without delicious baked goods. But that fear was never realized. It turned out that so many years of traditional baking made it remarkably easy to switch to different baking methods, and to question anything that I didn’t like the sound of. Flours empty of nutritional value are something I really don’t like to use, and I spend time on any new or unfamiliar recipe figuring out how to get the most nutrition and flavour into the flour base before proceeding.
Clafoutis, a traditional French dish from the Limousin region, is essentially a baked custard with fruit (cherries, in fact – the appearance of any other fruit actually transforms it into a ‘Flaugarde’). It is easily made into a gluten free treat, as many versions make use of ground almonds, a very nutrient dense ‘flour’. Almond flour happens to be one of my favourites, along with sorghum, another nutrient rich flour. These two flours form the basis of the simple batter for my take on gluten free clafoutis:
Gluten free clafoutis with raspberries
1 1/2 cups – 2 cups of raspberries (the original Limousin version uses cherries, but it’s possible to make a delicious clafoutis with stone fruits and berries, as well as pears)
75 grams ground almonds / almond ‘flour’
2 tbs sorghum flour
5 tbs golden or brown sugar
2 egg yolks
250 ml table cream
1 tsp vanilla extract
Butter a baking or shallow gratin dish. Scatter with washed fruit. Combine remaining ingredients in a blender or mix rapidly by hand taking care to mix liquid into dry ingredients slowly so as to avoid clumping. Pour batter over fruit and bake in a 375F oven for approx 25-30 minutes or until the clafoutis has risen and browned lightly. Serve warm sprinkled with icing sugar.
There are many recipes for clafoutis that I consulted when putting together my own, but the BBC’s Fruit & Almond Clafoutis most closely resembles the final recipe.
Earlier this summer we had so many raspberries that we managed to freeze some and put them away for future enjoyment. Definitely one of the real gifts of summer.