Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
This custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamom and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth.
Storage: The clafoutis is best shortly after it’s made; it does not store well.
Blueberry Almond Clafoutis
Ingredients
Directions
Position a rack in the top third of the oven and preheat to 325 degrees. Grease a 10-inch cast-iron skillet or deep-dish pie dish with the butter.
In a large bowl, whisk together the eggs, milk and honey until well combined. In a medium bowl, whisk together the almond flour, cardamom and salt. Add the almond flour mixture to the egg mixture and stir to combine.
Pour enough batter into the prepared skillet or dish to just cover the bottom (about 3/4 cup/180 milliliters), transfer to the oven and bake for 10 minutes, or until the batter is just set. (This helps ensure the berries don’t sink to the bottom.)
Scatter the berries on top, then pour the remaining batter over them. Sprinkle with the sliced almonds and continue baking for another 30 to 40 minutes, or until the clafoutis is set, lightly browned on top and a knife inserted into the center comes out clean.
Let cool slightly, 10 to 20 minutes, then sprinkle with the confectioners’ sugar, if desired, cut into 8 slices and serve.
Notes
Be sure to use almond flour, which has a finer texture, and not almond meal.
Servings: 8 (makes one 10-inch dessert)
Calories 203; Total Fat 11.3 g (Sat Fat 2 g); Protein 7 g; Carb 21 g; Fiber 3 g; Cholesterol 73 mg; Sodium 75 mg; Total Sugar 17 g (including 12 g added sugar)
