Strawberry Rhubarb Clafoutis
by Cathy ConnallyStrawberry Rhubarb Clafoutis
Rated 5 stars by 1 users
Category
Breakfast
Servings
6 slices
Prep Time
75 minutes
Cook Time
25.30 minutes
Calories
190
Ingredients
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2-3 stalks rhubarb, sliced into small pieces ( ½ inch or 1¼ cm)
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1-pint (357 g) strawberries, sliced (leave 2-3 whole for decoration)
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2 tbsp sugar or 1 tsp monk fruit
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3 chia eggs (mix 3 tbsp ground chia seeds + ½ cup water in a small bowl)
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⅓ cup sugar (or ½ tsp monk fruit)
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1 cup (235 g) non-dairy yoghurt such as coconut or soy
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2 tbsp (28 g) nut butter (almond, cashew or walnut)
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⅓ cup (35 g) almond flour
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½ cup (57 g) oat flour
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spray oil
Topping and Decoration
Batter
Directions
Topping and Decorations
Preheat oven to 400°F (204°F)
Mix the sugar or monk fruit in a mixing bowl with enough water to cover the rhubarb. Soak for 15 minutes. Discard water.
Batter
Prepare chia eggs and let sit for 5 minutes. Place all batter ingredients in the food processor and puree until smooth. Scrape sides to make sure all is incorporated.
Lightly spray the cast-iron pan with oil and wipe clean. Pour batter into the prepared pan. Carefully place the rhubarb and strawberries gently on top of the batter. Be careful not to press them down hard. You want them to be visible after baking.
Place the pan on the middle rack of the oven and cover with foil. After 20 minutes, remove the foil and bake for another 25-30 minutes. It will only brown lightly. Let cool for 5-10 minutes before serving. Decorate with remaining fruit either in the pan or as you serve. The cake should come out of the pan easily.
Recipe Note
Nutritional Information is from the recipe using Monk fruit.
Nutrition
Calories 190, Fat 10 grams, Saturated Fat 2.1 grams, Cholesterol 0 milligrams, Sodium 30 milligrams, Carbs 42 grams, Fiber 6 grams, Sugar 9 grams, Protein 7 grams