Gluten-Free Strawberry Clafoutis
Super easy gluten-free dessert that everyone will love!! It takes a few ingredients and comes together very quickly. An ideal gluten-free dessert to share at a table with family or friends.
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About this recipe
This classic french dessert is super simple to make!! The original version is made with cherries, but in this recipe we use strawberries. It only takes a few ingredients and comes together very quickly.
It’s delicious, fresh out of the oven, the sweet batter mixed with the fruits that melt in your mouth. An ideal gluten-free dessert to share at a table with family or friends.
Ingredients
- Strawberry: fresh strawberries, washed and cut into quarters.
- Cream: heavy cream for best flavor and consistency.
- Almond flour: I used store-bought almond flour, but you can make your own almond flour.
- Eggs: room temperature eggs are better.
- Salt: enhance flavors.
- Sugar: white granulated sugar.
- Vanilla Extract: add flavor.
- Powder Sugar: optional, to sprinkle.
How to make GF strawberry clafoutis
Preheat the oven to 340F.
In a large bowl beat the egg yolks. Add the almond flour and vanilla extract, and mix with a rubber spatula. Add the cream and incorporate everything.
In another bowl beat with a hand mixer the egg whites to form stiff peaks, and fold gently into the mixture until just combined.
Pour the mixture into a baking dish or saute pan, and place the clean and cut strawberries into the batter.
Bake for 15/20 minutes.
Serve in the baking dish or saute pan and sprinkle with powdered sugar.
Variations
This dessert can be made with many different fruits: you can make the classic version with cherries, or you can also use apples, plums, peaches…
The clafoutis can be served in a big dish or you can serve individual portions, looks very cute in individual ramekins.
If you don’t have almond flour, you can try to use brown rice flour. I haven’t tried it, but I think I would substitute it with that flour.
Storing
It’s best eaten at the moment, warm, but you can also store the leftover cover in the fridge. Stored the dessert covered in the fridge for 3 days. I don’t recommend freezing it, it’s not the same.
For more recipes with strawberries
- Strawberry Panna Cotta: https://almondyes.com/wp-admin/post.php?post=5734&action=edit
- Gluten-Free Fruit Tart: https://almondyes.com/wp-admin/post.php?post=5927&action=edit
- Gluten-Free Strawberry Almond Cake: https://almondyes.com/gluten-free-strawberry-almond-cake/
Gluten-Free Strawberry Clafoutis
Ingredients
- 1/2 cup heavy cream (100gr)
- 1/2 cup almond flour (50gr)
- 1/4 cup granulated sugar (50gr)
- 2 eggs
- pinch of salt
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 340F.
- In a large bowl beat the egg yolks. Add the almond flour and vanilla extract, and mix with a rubber spatula. Add the cream and incorporate everything.
- In another bowl beat with a hand mixer the egg whites to form stiff peaks, and fold gently into the mixture until just combined.
- Pour the mixture into a baking dish or saute pan, and place the clean and cut strawberries into the batter.
- Bake for about 20 minutes. Keep in mind that all ovens are different.
- Serve in the baking dish or saute pan and sprinkle with powdered sugar.