Paleo Clafoutis

I totally forgot about this awesome sweet snack. It wasn’t until I was making something totally unrelated with eggs, that a recollection of the last time I made it suddenly popped into my head.

I actually made this as part of a birthday brunch celebration for my father-in-law a few years back when I lived in the country. Then, I made them all in separate dishes and turned them out onto plates, but you can use a square, rectangular or circular pan as well.

Also, you can use just about any sweet and tart fruit that you want… The pictured Clafoutis was made with raspberries :))

Ingredients

  • 1 can Coconut Milk
  • 1/4 cup Honey (local, unpasteurized)
  • 3 Eggs (pastured)
  • 1 tbsp Vanilla
  • 1 tbsp Fish Sauce
  • 1/3 cup Arrowroot Flour (or tapioca)
  • 1/2 cup White Sweet Potato (cooked)
  • 3 cups Cherries, pitted (Raspberries work too)

Method

  1. In a blender blend the milk, sugar, eggs, vanilla, fish sauce and arrowroot flour.
  2. Pour the batter in a 7 or 8 cup lightly oiled fireproof baking dish.
  3. Spread the cherries over the batter.
  4. Bake at 350 degrees for about for about 45 minutes to an hour.
  5. The clafoutis is done when puffed and brown and and a skewer plunged in the center comes out clean.
  6. Serve warm to 6-8 people.

Note: When making things like this, I tend to put a shallow pan of water on the bottom rack. This tends to alleviate any “cracking”…

4 thoughts on “Paleo Clafoutis

  • October 31, 2013 at 1:30 am
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    This looks delicious! Perfect for an upcoming birthday in the family. I took one look at the recipe and picture and couldn’t believe that it’s Paleo! Can’t wait to try it!

    Reply
  • January 4, 2014 at 11:51 am
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    Fish sauce is extremely salty. Won’t it ruin the dish?

    Reply
    • January 8, 2014 at 4:58 pm
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      Well, that’s the actual recipe that I used to make it and it was pretty darn delicious…I have been using fish sauce in recipes for over 20 years and agree it is salty, but 1 tbsp of FS does not equal 1 tbsp of salt… I’d say more like 1/2 – 1/4 tsp.

      If you feel that it may be too salty for you, just add less 🙂

      Reply
      • January 9, 2014 at 2:38 pm
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        OK. I was just checking that it wasn’t a typo.

        Reply

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