Naturally sugar-free clafoutis? Oh yes, we did this. We love our gluten-free clafoutis recipe! SO much so that we wanted to be able to have it for breakfast.

It’s still an incredibly easy recipe and a beautiful dish. We just add one step more than the traditional version.

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)
• 1.5 cups dates pitted, soaked in just enough water to cover in order to soften (soaking is optional, soaking helps dates blend into smooth liquid)
• 1 tsp sea salt
• 3 large eggs
• 1 teaspoon vanilla
• 128 grams ZEGO Oats ground into flour in blender or food processor (about 1 cup)
• 2 cups water
• 2 cups cherries, blueberries, or other berries (fresh or frozen)
• Zest of 2-3 lemons (optional)

Method

• Preheat oven to 350F. Coat a pie dish or casserole. This recipe can make 2 pies or one taller casserole.
• To make date water, remove the pits from the dates, and soak 1 hr or overnight. If you don’t have time, you can simmer them for 10 minutes in just enough water to cover the dates. Then blend the dates, and water (in blender) with another 2 cups of room temp water for 30+ seconds. The total volume will be about 2.5 cups.
• Wisk all ingredients together except berries and lemon zest. Eliminate any lumps. Batter will be thin, not thick.
• Pour batter into the baking dish to a height of 1/2 inch.
• Bake 10-15 minutes until center is cooked but jiggly.
• Take the dish out of the oven and pour the berries on top.
• Pour the rest of the batter over the berries.
• Zest your lemons so they sprinkle over the top of the batter and spread over top
• Bake for another 55-60 minutes until edges are browned and the center is soft.
• Optional: Serve with dairy-free ricotta, yogurt or coconut cream, shave coconut, and more lemon zest.
• Enjoy!