Gluten-Free Strawberry Clafoutis
Super easy gluten-free dessert that everyone will love! It takes a few ingredients and comes together very quickly. A perfect dessert to share at a table with family or friends!
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About this recipe
This classic French dessert is super easy to make. The original version is made with cherries, but in this recipe we use strawberries. If you like strawberries you can’t miss this recipe of strawberry shortcake.
Clafoutis is 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.
It’s a great idea to add to your gluten-free strawberries recipes.
Ingredients
The main ingredients of this recipe are:
- Strawberry: fresh strawberries, hulled.
- Cream: heavy cream for best flavor and consistency.
- Almond flour: store-bought almond flour, but you can make homemade 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 oven to 340°F.
In a large bowl beat the egg yolk with the sugars.
Add the almond flour and mix with a rubber spatula. Add the cream and vanilla extract, and incorporate everything.
In another bowl beat the egg whites with a hand mixer to form stiff peaks. Start beating at low speed and as they gain volume we increase the speed. We will know when they are ready because when you turn the bowl upside down, the whipped egg whites should not fall out. Fold gently into the mixture with a pinch of salt 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 warm in the baking dish or saute pan and sprinkle with powdered sugar.
Variations and serving options
- Fruits: replace the strawberries with cherries, or you can also use apples, and so on.
- Flour: If you don’t have almond flour, you can try to use brown rice flour. I haven’t tried it, but I think it should work.
- Serving option: clafoutis can be served in a big dish or you can serve individual portions. They look very cute in individual ramekins.
Storing
It’s best eaten warm inmediately. Keep leftovers covered in the fridge for up to 3 days. Don’t recommend freezing it, it’s not the same.
For more recipes with strawberries
Easy Strawberry Clafoutis (Gluten-Free)
Ingredients
- 2 egg yolks
- 1/4 cup white granulated sugar
- 1/2 cup almond flour (50gr)
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 2 egg whites
- pinch of salt
- 1 pound fresh strawberries, hulled (500gr)
- Powdered sugar, to sprinkle
Instructions
- Preheat the oven to 340°F.
- In a large bowl beat the egg yolks with the sugar.
- Add the almond flour and mix with a rubber spatula. Add the cream, and vanilla extract, and incorporate everything.
- In another bowl beat the egg whites with a hand mixer to form stiff peaks. Start beating at low speed and as they gain volume we increase the speed. We will know when they are ready because when you turn the bowl upside down, the whipped egg whites should not fall out. Fold gently into the mixture with a pinch of salt 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 warm in the baking dish or saute pan and sprinkle with powdered sugar.
Notes
- It’s best eaten warm immediately at the moment of serving. Keep leftovers covered in the fridge for up to 3 days.
