Paleo Apricot and Coconut Clafoutis

Grain and dairy-free clafoutis with apricots and coconut.

It’s time for our weekly Dessert-Friday! Sweet recipes for you to make and enjoy over the weekend or whenever you fancy!

Today’s recipe is a healthier, Paleo and dairy-free version of the traditional Clafoutis with Apricots.

Apricots are my absolute favourite type of summer fruit, but this recipe really works well also with peaches or cherries.

Almond flour and tapioca starch are used instead of standard flour and coconut sugar replaces refined sweeteners.

Hope you guys like it and wish you a great weekend ahead! I have just arrived in Sicily where I will spend 3 days with my bestie from Shanghai and then a relaxing Sunday with some of my relatives in Messina!

Ingredients (22 cm pie pan)

  • 400 g ripe apricots
  • 200 ml almond milk
  • 80 g light coconut sugar
  • 3 whole eggs
  • 40 g bleached almond flour
  • 20 g tapioca starch
  • 40 g dry coconut
  • vanilla bean paste
  • coconut chips and dry coconut to top
  • coconut oil and more coconut sugar for the pan

In a bowl beat up eggs, sugar and vanilla bean paste. Add the tapioca starch, dry coconut and almond flour. Stir until all the ingredients are combined

Pre-heat oven to 180 C, meanwhile grease with coconut oil a pie pan of 22 cm, dust the bottom with coconut sugar. Wash, cut in half, remove the pit and lay the apricots face down on the bottom of the pie pan.

Pour in the mixture and bake for 40 min. Remove from the oven and let the clafoutis cool down completely.

Dust the top with more dry coconut and coconut chips.

Serve immediately or store in your fridge for a few days.

This is so soft and delicious, I am sure you will LOVE IT!



About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.