Monday, April 20, 2015

Raspberry Chocolate Clafoutis - Paleo, Low-Sugar, Gluten-Free

From time to time, I thumb through the cookbooks I have at home, looking for inspiration. I wanted to make an Easter dessert without going outside of our usual diet, so I consulted The Paleo Chocolate Lovers' Cookbook: 80 Gluten-Free Treats for Breakfast & Dessert.  The recipe for  chocolate clafoutis looked pretty good so I decided to give it a try.  Traditionally clafoutis is a batter that bakes up around fruit, usually more fruit than a coffee cake but less than a cobbler.  This isn't quite traditional in that way, but if you want to call it that, I can play that game.

We tend to be more interested in the low-sugar, lower-carb aspect of Paleo recipes so I will include the recipe below along with how I modified it based on what was in my pantry.  The end result is a fudgy-brownie type cakey dessert, quite tasty, not obnoxiously good for you.  Hey, sometimes that's saying a lot when you're trying to bake low-sugar.

Chocolate Clafoutis
from The Paleo Chocolate Lovers' Cookbook

Wet Ingredients
1 cup canned full-fat coconut milk
1/2 cup (about 8) soft, pitted Medjool dates
1/4 cup melted coconut oil (I just used vegetable oil)
3 egg yolks
3 whole eggs
3 oz dark chocolate, melted (I used sugar free chocolate chips)
1/8 tsp liquid vanilla stevia (can't stand the stuff, used vanilla extract, maybe 1/2 tsp)

Dry Ingredients
1 cup almond flour
1/4 cup cocoa powder
1/4 cup coconut flour
1/4 cup coconut sugar
1/2 tsp sea salt

Thinly sliced strawberries (raspberries looked better at the store)

1. Preheat oven to 350 F.
2. In a 12" cast iron skillet, add 2 tbsp melted coconut oil and set it aside. (I used butter, and a 9 inch pie plate. Cooking time was the same!)
3. In a blender, puree the wet ingredients - coconut milk, dates, coconut oil, egg yolks, whole eggs, melted chocolate, and liquid vanilla stevia.
4. Add the dry ingredients - almond flour, cocoa powder, coconut flour, coconut sugar, and salt - to the wet ingredients in the blender, and puree again.
5. Transfer the mixture to the prepared skillet.
6. Top with the sliced strawberries.
7. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean, and serve warm.

Serves 8. 

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