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Gluten-free Blackberry Clafouti
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Description
I baked this on a Sunday afternoon and during the week it’s pulled me from the heavy rubble of deadlines at work. The light sweetness of the batter, the tartness of the berries and the subtlety of the almond extract leave me day-dreaming of dessert after lunch.
Ingredients
- 1-½ cup Blackberries
- 2 teaspoons Cornstarch
- 2 whole Eggs
- 1 whole Egg White
- 1 cup 1% Milk
- ⅔ cups Garbanzo Bean Flour
- ¼ cups Cane Juice Sugar
- ½ teaspoons Almond Extract
- ¼ teaspoons Sea Salt
Preparation
Preheat oven to 350 degrees. Lightly butter or use non-stick spray on a 9-inch pie dish.
Toss blackberries in the corn starch and pour into the pie dish.
In a food processor, add the eggs and egg white, milk, garbanzo bean flour, sugar, almond extract and salt. Process until smooth. This should take less than 45 seconds.
Gently pour the batter over the berries.
Bake for 50 minutes or until puffed and golden-brown. Oh, it smells good! Serve warm with a dollop of homemade whipped cream.
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cookinglady on 5.24.2010
Can you make this w/the same amt. of whole wheat or regular flour instead of the bean flour?