Strawberry rhubarb clafoutis with coconut whipped cream
Ingredients
- 2 stalks rhubarb, chopped
- 1/4 cup (60 milliliters) honey
- 1 cup (240 milliliters) strawberries, sliced
- 1/2 cup (120 milliliters) almond flour
- 1/2 cup (120 milliliters) buckwheat flour
- 1/2 cup (120 milliliters) coconut sugar
- 1 cup (240 milliliters) almond milk
- 1 teaspoon (5 milliliters) vanilla extract
- 3 large eggs
- Zest of 1/2 a lemon
- Pinch of salt
Coconut whipped cream:
- 1 can coconut milk
- 1 tablespoon (60 milliliters) coconut sugar
- 1/2 teaspoon vanilla extract
Directions
Strawberry rhubarb clafoutis:
- Preheat oven to 350F (180C).
- Put chopped rhubarb in a bowl. Drizzle over honey. Add sliced strawberries and stir gently to mix.
- Spoon fruit mixture into mini tart pans.
- Add almond flour, buckwheat flour, coconut sugar, and salt to a food processor or blender. Add vanilla, almond milk and crack eggs into food processor. Grate in lemon zest.
- Process until smooth.
- Pour batter over fruit in mini tart pans.
- Bake in oven until top is golden, about 45 minutes.
- Remove from mini tart pans.
- Top with coconut cream (see recipe), and a sprig of mint.
- Enjoy!
Coconut whipped cream:
- Put coconut milk can in the fridge to chill.
- Remove and take off lid. Scoop out the white coconut fat into a bowl.
- Add coconut sugar and vanilla and beat until peaks form.
- Use to top clafoutis.
