Gluten Free Clafoutis :: Exotic French Dessert Avanti Style ::

Feeling French this summer?  Here's an exotic dessert from the Avanti Natural Kitchen.  It's not difficult to prepare.  It's less eggy and more solid than a traditional clafoutis.  Serve w/ a lovely Sauterne style wine or perhaps a Port or Cava Rosé.

Gluten Free Clafoutis

Desserts 8/11/14

Amount	Measure	Ingredient	Prep Method
¾	Cup	Tart dry cherries
¾	Cup	Prunes	Sliced
2	Tablespoon	Lemoncello	Or port, grappa, sherry, etc
1	Med	Grapefruit	Juice and zest (about 1/3 cup juice)

Set aside and let plump while you prep out the rest.  Preheat oven to 325

1	Cup	Quinoa flour
½	Cup	Coconut flour
2	Teaspoons	Baking powder
½	Teaspoon	Salt
¼	Teaspoon	Black pepper

Whisk dry ingredients together in a large mixing bowl.

3	Cups	Organic buttermilk
4	Large	Organic eggs
2/3	Cup	Organic brown rice syrup	Or ½ cup honey

Whisk together in a medium bowl. 

Stir the fruit mix into the dry ingredients to coat w/ flour.  Then whisk in the buttermilk mix.  Prepare a 12 inch skillet w/ oil, butter or spray.  Pour the mixture into the skillet.  Then drizzle

3

Tablespoons

Organic buttermilk

Over the top of the batter.  Cook for 1 hour and 15 mins, or until the center is set. 

Serve w/

Basil Bleu Buttermilk Sauce

1	Cup	Organic buttermilk
1	Tablespoon	Basil blossoms	Or leaf chiffonade
1	Tablespoon	Honey
1/3	Cup	Bleu cheese	Roquefort, gorgonzola, stilton, Danish or American bleu cheeses
1	Pinch	Black pepper

Whisk together buttermilk, basil and honey.  Crumble in blue cheese, add a dash of black pepper. 

 Here she is all ready to bake.

And now fresh from the oven

And served up proud w/ Basil Bleu Buttermilk Sauce