Description
A heartwarming gluten and dairy-free dessert featuring huckleberries enveloped in a luscious custard batter.
Ingredients
Scale
- 2 cups Huckleberries
- 1 ½ cups Almond Milk
- 3 large Eggs
- ½ cup Maple Syrup
- 1 cup Gluten-Free Flour Blend
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
Instructions
- Preheat the oven to 350°F (175°C) and grease your baking dish.
- Prepare the huckleberries by rinsing them gently and patting them dry.
- Make the batter by whisking together almond milk, eggs, and maple syrup until smooth.
- Add the gluten-free flour blend and salt, stirring until just combined.
- Incorporate the vanilla extract into the mixture.
- Pour the batter over the huckleberries in the baking dish.
- Bake in the oven for about 35-40 minutes until golden and set.
- Cool the clafoutis for 10-15 minutes before serving.
Notes
Best enjoyed warm or at room temperature. Dust with powdered sugar and serve with dairy-free whipped cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 275
- Sugar: 10g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 0g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 60mg
Keywords: clafoutis, huckleberry, gluten-free, dairy-free, dessert