Celebrate the best of summer fruit with our gluten-free clafoutis with blueberries, lemon zest, and candied ginger.

And, don’t be intimidated by the name because this gluten-free clafoutis is an incredibly easy recipe. It’s just one step more than “blend-and-bake.”

If you haven’t had clafoutis before, it’s similar to a cake-like flan or custardy cake: just think “delicious!”

Ingredients

• 1 T butter or other fat to coat baking dish (or line dish with parchment paper and only coat sides)
• 1 cup (200g) coconut sugar
• 1/2 tsp sea salt
• 3 large eggs
• 1 teaspoon ground cardamon
• 128 grams ZEGO Oats ground into flour in blender or food processor
• 2 cups oat milk or other alternative milk (40 grams additional ZEGO Oats + 2 cups water–see how in the second bullet under Method)
• 2 cups berries (fresh or frozen)
• Zest of 2-3 lemons
• 1/4 cup crystallized ginger, chopped (or use fresh)

Method

• Preheat oven to 350F. Coat a pie dish or casserole. This recipe can make 2 pies or one taller casserole.
• To make OAT MILK, take 40 grams of oat flour and pour 1/2 cup boiling water over it. Let sit for 10 minutes. Then blend with the remaining 1.5 cups of water for 30 seconds. Pour over strainer into a bowl. Discard anything left in the strainer (you may need to pour half the oat water, strain, flip strainer over to remove the contents of the strainer, and repeat).
• Whisk all ingredients together except berries, lemon zest, and ginger. Sugar should dissolve. Try to eliminate any lumps. Batter will be very thin, not thick.
• Pour batter into the baking dish to a height of 1/2 inch.
• Bake 15 minutes until center cooked but jiggly.
• Take dish out of oven and pour berries on top.
• Sprinkle candied ginger over berries.
• Pour rest of batter over the berries and ginger.
• Zest your lemons so it sprinkles over the top of the batter.
• Bake for another 60 minutes until edges are browned and center is soft.
• Optional: Sprinkle with powdered sugar.
• Enjoy!