Forest fruits clafoutis

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Good Food

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Recipe by Good Food

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1. Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
2. Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
3. Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.

Per serving

337 kcalories, protein 7g, carbohydrate 41g, fat 18 g, saturated fat 11g, fibre 3g, salt 0.41 g

Latest comments and suggestions

• mum of 2

  19 February 2008

  mum of 2 rated and commented on this recipe

  

  I made this for some friend's and it went down a storm, all my friend's want this recipe, and they're not Gluten free. My son ate it, and he normally only eats strawberries and banana's. Will make again soon, yummy with fresh cream or dairy free ice-cream..

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• Janes kitchen

  04 June 2008

  Janes kitchen rated and commented on this recipe

  

  Can I ask the Good food team, I have noticed on some tins of coconut milk that gluten is an ingredient, why I don't know and to warn others who are on gluten free diets to read the ingredients and allergy advice carefully. The Amoy brand coconut has gluten. I love this recipe and although at first became a bit down when I was told to try gluten free have found so many lovely recipes that I enjoy that it has been a turning point in my health and diet. Thank you GoodFood team for keeping me happily cooking with these receipes. Any ideas who stocks chestnut flour for your other chocolate chestnut cake please........

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• jenkins

  10 July 2008

  jenkins commented on this recipe

  You will find loads of delicious recipes that are gluten, wheat, dairy and egg-free, some sweet and some savoury, on www.allergycooks.co.uk (they also tell you where to buy special flours and other ingredients).

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• Green Tea

  28 August 2008

  Green Tea rated this recipe

  

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• pen

  09 October 2009

  pen rated and commented on this recipe

  

  This is stunning and so easy. I used blackcurrants from the garden, and added more flour than suggested. Everyone enjoyed it and it was even good cold with ice cream the following day.

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Ingredients

• 500ml frozen Black Forest fruits , thawed
• 5-6 tbsp golden caster sugar
• 15g Pure dairy-free spread
• 85g Doves Farm gluten-free plain flour
• ½ tsp ground cinnamon
• 4 eggs
• 400ml can coconut milk
• 3 tbsp blackcurrant or red fruit squash
• ½ tsp arrowroot , blended with a little water
• icing sugar , to dust

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Difficulty and servings

Serves 6

Preparation and cooking times

Gluten-free

Ingredients

• 500ml frozen Black Forest fruits , thawed
• 5-6 tbsp golden caster sugar
• 15g Pure dairy-free spread
• 85g Doves Farm gluten-free plain flour
• ½ tsp ground cinnamon
• 4 eggs
• 400ml can coconut milk
• 3 tbsp blackcurrant or red fruit squash
• ½ tsp arrowroot , blended with a little water
• icing sugar , to dust

Per serving

337 kcalories, protein 7g, carbohydrate 41g, fat 18 g, saturated fat 11g, fibre 3g, salt 0.41 g

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