Mixed Berry Clafoutis – Fructose Friendly

I love French pastries. LOVE them. And when I heard about a French pastry that requires basically no effort, I had to try it. I looked at a few recipes but decided to just go with the basic one to begin with. Next time I will definitely try adding some lemon zest or substituting almond meal and possibly research a few other alterations but this one was pretty delicious as is. And, even better, it is basically fool-proof.

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Just a word of warning, the pictures will show cherries in there. I am currently testing them to see how I react to sorbitol. When I was diagnosed seven (!!!) years ago, I was only told about fructose and fructans, so I am now beginning to test myself out on polyols. I already know that too much lactose can make me symptomatic but that requires a lot (like a huge milkshake) and doesn’t happen often, if ever. I mostly drink almond milk now, anyway.

Mixed Berry Clafoutis

  • Butter to grease your cake pan/pie dish
  • 1 tbsp. castor sugar (or glucose powder)
  • 300 g/10 oz mixed berries/fruits you can eat
  • 1/3 cup GF plain flour
  • 1/3 tsp. xanthan gum
  • 1/2 tsp. bicarb soda
  • Pinch salt
  • 1 cup icing sugar (and a little extra to dust before serving if you wish)
  • 3 eggs
  • 1 cup double/heavy whipping cream
  • 2 tsp. vanilla extract
  • 2 tsp. lemon zest (to try next time)

Preheat oven to 160 C/325 F. Grease a 9″ round baking dish and sprinkle it with the castor sugar and mixed berries – the berries will rise to the top when the clafoutis is baked.

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In a medium bowl, sift together the dry ingredients and put aside – if you want to try the lemon zest, add it here. In a small bowl, combine the eggs, cream and vanilla and beat thoroughly. Make a well in the dry ingredients and slowly pour in the wet, while beating. Continue to mix until the mixture is smooth.

Pour the mixture over the fruit and then make sure the fruit is evenly spread around the dish.

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Bake in the oven for 40-45 minutes; turn the oven off and let it cool down in the oven to prevent it from sinking.

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Serve warm, with whipped cream or ice cream.

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See, I told you it was easy.

It tastes like a warm, custardy tart minus the shell. Essentially the flour you mix through allows the otherwise custard mix to form a a base as it cooks. Be careful when you flip it out. A spring form cake tin would really be best, or a ceramic tart dish that you intend to serve it in.

Have fun!

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