Clafoutis is a baked French dessert of black cherries arranged in a buttered dish and covered with a thick flan-like batter. The clafoutis is dusted with powdered sugar substitute and served lukewarm.
A traditional Limousin clafoutis contains pits of the cherries. According to baking purists, the pits release a wonderful flavor when the dish is cooked. If the cherry pits are removed prior to baking, the clafoutis will be milder in flavor.
400 g prepared mixed berries
2 eggs or egg substitute
1 tablespoon xylitol or stevia to taste
½ teaspoon vanilla extract
½ cup glutenfree self-raising flour
½ cup rice milk, plus 2 extra tablespoons
Preheat oven to 180ºC.
Brush a shallow oven dish with melted unsalted butter, olive oil or coconut oil.
With an electric mixer, beat xylitol, eggs (or egg substitute) and vanilla until light and creamy.
Add flour and milk, adding some or all the extra milk to make a smooth, slightly, runny batter.
Spread berries into the prepared dish and cover with the batter.
Bake for about 30 minutes, until the top is golden-brown and a skewer inserted into the centre of the pudding comes out clean.