Gluten Free Strawberry Clafoutis

This dish is most likely pronounced Claw-flew-tee. I’m not sure but the pronunciation does not actually affect the taste. If you’re really into it, go watch Julie and Julia and see if it is uttered during the film. This is a recipe made famous by Julia Child. I found this a gluten-free version on Gluten free girl. I have, however, adapted it to suit the needs of the situation, and the current state of the fridge. Read on brave ones.

2 cups fresh cut strawberries
½ tsp cinnamon
2 TBs agave
1 cup vanilla rice milk
1/2 cup agave
3 eggs
1 teaspoon vanilla extract
1/8 teaspoon kosher salt
2/3 cups rice flour

Preheat the oven to 90 C (325 F).

Chop up those  strawberries into little chunks and toss with the cinnamon and agave in a good sized bowl. You can add other spices if you want but I thought that the cinnamon did the job.

Throw in the soy milk, 1/2 cup of the agave, eggs, vanilla, salt, and rice flour into a blender and whip those puppies up! When they become a slightly thick-ish batter you know you’re got it. Incidentally if your batter doesn’t thicken, well, add a modicum of rice flour, bit by bit, until it does.

Pour a thin layer of batter onto the bottom of deep pie pan. Bake it at 90 C until the layer doesn’t jiggle like a Savannah debutante’s heaving bosom when you shake the pie pan, about 10 minutes. (for the batter not the debutante…)

Dollop in the agave-d fruit, evenly, over the now slightly hardened layer. Pour in the remaining batter all in amongst the strawberries.

Bake until the top is golden brown and set, about 1 to 1 and 15 minutes. The clafoutis will be puffed up when you pull it from the oven and will deflate like your hopes and dreams. It’s ok kid, we can’t all marry a French supermodel with rock hard abs, a conservatory cello fellowship and a penchant toward the kinky.

Serve warm or room temperature (on the abs of a supermodel, of course).


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