Peach & Raspberry Clafoutis (Dairy-Free, Gluten-Free)

🧂 Ingredients

• Zest of 1/2 of lime
• 6 eggs
• 1.5 cans full-fat coconut milk

  1 whole can and 1/2 can of just thickened cream scooped from the top, 400 ml cans
• 1/3 cup honey

  or another sweetener (6 tablespoons)
• 125 g almond meal

  or almond flour (250 ml or 1 cup)
• 1/4 teaspoon baking soda

  bicarb soda
• 1 tablespoon lime juice
• 1 teaspoon vanilla essence

  extract
• 1 tablespoon coconut oil

  butter or ghee
• 2 peaches

  sliced into small wedges
• 1.5 cups raspberries

  can be other berries or a mix

Instructions

• 1 Preheat the oven to 180 C / 355 F.
• 2 Whisk the eggs and lime zest in a large mixing bowl.
• 3 Add the coconut milk and honey and whisk until well combined.
• 4 Add the rest of the ingredients and whisk well.
• 5 Grease a large baking dish or a casserole dish with the coconut oil or butter.
• 6 Scatter half of the peaches and berries on the bottom and pour the egg mixture
  over the top.
• 7 Pop in the oven, middle shelf, for 20 minutes.
• 8 Remove from the oven and gently submerge the rest of the peaches and raspberries
  in the partially cooked batter. Drizzle with a little more honey over the top
  and pop back in the oven. Bake for another 40 minutes, or until browned and set
  in the middle.
• 9 The clafoutis will rise as it cooks creating little puffy edges. Depending on
  the size and shape of your baking dish, the clafoutis could take a little less
  or more time to cook through. For example, a more shallow dish means thinner
  clafoutis and less time for it to cook and set properly.
• 10 Once cooked, serve with coconut ice cream, whipped coconut cream or dairy-free
  yoghurt on the side. You can also decorate the dish with coconut flakes or
  almond flakes and more berries.

Nutrition Info