Rhubarb clafoutis anyone? (gluten and dairy free)
Behold the clafoutis season! Now, what sounds more French than clafoutis? First, let me explain, that 'real' aka 'black cherries clafoutis' comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. And, in our family, rhubarb. This amazing vegetable has a long list of health benefits, including a high amount of calcium. Rhubarb has a short season (from April to June) so make sure you find time to make this delicious clafoutis ('pas du tout fou' !). Keep in mind that only the stalks are edible, the leaves are toxic.
600 grams/ around 7 stalks of rhubarb
3 organic eggs
400 ml (1 2/3 cups almond milk)
few leaves of verbena
3 tbsp. coconut flour
150 grams (2/3 cup) coconut sugar
60 grams rice flour
pinch of salt
ghee to butter the pan
Wash, peel and chop rhubarb stalks. Mix with 50 grams of coconut sugar. Let stand for one hour. Meanwhile, heat almond milk with verbena, do not boil. Let stand for 15 min. Add 3 tbsp. of coconut flour. Discard verbena. Preheat oven to 180 C (350 F). Mix eggs with 100 grams of coconut sugar and a pinch of salt. Add almond milk with dissolved coconut flour and rice flour. Butter a pan with ghee (you can use butter if you support dairy). Put rhubarb into the pan and cover with milk-egg-flour mixture. Bake for 40 minutes.