Gluten-Free Cherry Clafoutis with Sukrin Almond Flour
By Jeroen Creemers, 22-09-2016
The Smarter Difference™
60% less calories, 60% fewer carbs, 80% less fat and 35% more protein than a regular clafoutis.
This classic French dessert is reworked to make it healthy, gluten and sugar free, but seriously just as delicious. The Sukrin Almond Flour is a brilliant substitute for ground almonds in all dishes, and works so well here to make the batter rich and almondy without fat, while the Sukrin:1 sweetens perfectly without adding calories or carbs. Later in the year make with peaches, apples, blackberries. Yum.- Prep Time: 10min
- Cook time: 25min
- Total Cook time: 35min
- Skill level: Easy
Free From: Sugar, Gluten, Wheat, Yeast, Dairy and Soya
Tags: Coeliac, Diabetic,
Lifestyle: Vegetarian, Low Carb, Paleo, Ketogenic, LHFC,
Nutrition facts
- 26g calories
- 2g carbs
- 1g fat
- 1g fibre
- 2g protein
Recipe Difference:
Beneficial Nutrition: High protein, low carb, sugar free, gluten free with the main benefit SUGAR FREE
Allergens: egg
Ingredients
- 50g Sukrin Almond Flour
- 20g Gluten Free Plain White Flour or Fibrefine
- Pinch of salt
- 100g Sukrin:1
- 3 Eggs
- 250ml Almond Milk
- 300g Pitted Cherries
Instructions
- GM2/300F/150C
- Oil a shallow gratin dish.
- Whisk everything except the cherries and allow the batter to rest for a few minutes.
- Pour into the dish and scatter the cherries. Bake for 25-30 minutes until golden and set.
- Sprinkle with Sukrin Icing and serve warm with cream or ice cream