Last Updated on June 13, 2021 by Colleen
Sugar-Free Clafoutis
Naturally sugar-free clafoutis? Oh yes, we did this. We love our gluten-free clafoutis recipe! SO much so that we wanted to be able to have it for breakfast.
It’s still an incredibly easy recipe and a beautiful dish. We just add one step more than the traditional version.
If you haven’t had clafoutis before, it’s similar to a cake-like flan or custardy cake: just think “delicious!”
Sugar-Free Clafoutis: How this Recipe is Better
Traditional clafoutis uses wheat flour, milk, and sugar but we made several subs to make it dairy-free, sugar-free, and gluten-free. But most of all, the subsitutions make it even more delicious! The oat flour gives a richer taste and better texture, not to mention more protein and fiber. The date water lend a deeper, gentle sweetness.
So, this is a LOW GLYCEMIC dessert AND a healthy breakfast.
Special Diet Features
Our gluten-free, sugar-free clafoutis is also dairy-free, peanut-free, soy-free, tree nut-free, low glycemic.
And, of course, you can make this vegan and egg-free by substituting flax eggs or another egg substitute.
Gluten-Free, Sugar-Free Clafoutis
makes 1 pie or casserole, about 8 servings
Ingredients
- 1 T butter or other fat to coat baking dish (or line dish with parchment paper and only coat sides)
- 1.5 cups dates pitted, soaked in just enough water to cover in order to soften (soaking is optional, soaking helps dates blend into smooth liquid)
- 1 tsp sea salt
- 3 large eggs
- 1 teaspoon vanilla
- 128 grams ZEGO Oats ground into flour in blender or food processor (about 1 cup)
- 2 cups water
- 2 cups cherries, blueberries, or other berries (fresh or frozen)
- Zest of 2-3 lemons (optional)
Method
- Preheat oven to 350F. Coat a pie dish or casserole. This recipe can make 2 pies or one taller casserole.
- To make date water, remove the pits from the dates, and soak 1 hr or overnight. If you don’t have time, you can simmer them for 10 minutes in just enough water to cover the dates. Then blend the dates, and water (in blender) with another 2 cups of room temp water for 30+ seconds. The total volume will be about 2.5 cups.
- Wisk all ingredients together except berries and lemon zest. Eliminate any lumps. Batter will be thin, not thick.
- Pour batter into the baking dish to a height of 1/2 inch.
- Bake 10-15 minutes until center is cooked but jiggly.
- Take the dish out of the oven and pour the berries on top.
- Pour the rest of the batter over the berries.
- Zest your lemons so they sprinkle over the top of the batter and spread over top
- Bake for another 55-60 minutes until edges are browned and the center is soft.
- Optional: Serve with dairy-free ricotta, yogurt or coconut cream, shave coconut, and more lemon zest.
- Enjoy!
Did you make this recipe?
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