This recipe has been one of the most requested and most loved dessert recipes I have used in the menu mailer. I have modified it here to be more budget-friendly and usable for breakfast.
Total meal cost $1.80, 60 cents a serving
1/3 cup flour of your choice (16 cents calculated at $2/pound for whole grain, home ground)
1 cup minus 2 Tbs water
2 Tbs yogurt (15 cents at 89 cents for 6 ounces)
Fruit of your choice, sliced (I use 2 bananas, 33 cents at 50 cents a pound)
3 eggs, beaten (75 cents at $3/dz)
2-3 tbsp rapadura, depending on the sweetness of your fruit (20 cents for 3 Tbs)
1/2 tsp vanilla or almond extract (20 cents for commercially purchased, less for homemade)
1/4 tsp salt (1 cent)
The night before, whisk together the flour, water and yogurt in a medium bowl. Cover and allow to sit overnight.
Preheat oven to 375°F and oil a 9″ round glass or ceramic baking dish or pie pan. Scatter fruit evenly in a single layer on the bottom of the pan and set aside. In the bowl with the flour mixture, whisk in the eggs, sweetener, extract and salt. The batter will be thin. Pour the batter over the fruit and bake 25 to 35 minutes or until sides are puffed and golden and center is just set. Serve warm or at room temperature- it will collapse as it cools.
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I love your website and recipes, and I have a question about this one. I have made it with wheat and milk for my husband and I, and we LOVE it. I want to make it GF/CF for my son, but I am not sure what flour would be best??? It seems like rice would be too grainy, and I don’t know if coconut would soak up too much. What about millet? What do you use? Do you soak in your coconut milk yogurt? I love to experiment, but I get hesitant when I am using more expensive GF flours and don’t want to throw out, if you know what I mean! 😉
I use rice, sorghum, millet, buckwheat or a mix. I do soak them when I remember. Coconut flour is far too dense to work well in this recipe. I need to experiment with getting one to turn out right using just coconut flour.
KerryAnn Foster recently posted..Winter Real Food Challenge: Bone Broth Marathon
Hello KerryAnn,
I have made this twice, and both times it was delicious, but I had a question about the batter. It is extremely runny, not really even runny, more like watery. After it bakes, there is a thin crust on the very bottom, so it seems like the batter is too wet and is allowing the grain to immediately sink to the bottom, and not keeping it suspended throughout the dish. Is 1/3 cup of flour correct? I used sorghum and millet, and I even used more than 1/3 cup and it still turned out this way. Should I increase the flour measurement? Thanks a bunch!
Angie, the flour is supposed to sink to the bottom and form a thin crust. That’s normal for this dish and why it’s considered a clafouti instead of a custard.
KerryAnn Foster recently posted..Day Off: Eggroll in a Bowl
Oh, OK. Thanks!
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Did you ever figure out how to do this with coconut flour? We’re starting full GAPS and I don’t have experience cooking with coconut flour yet.
Rain, you can do it with straight coconut flour but it doesn’t come out as light. It makes it quite dense.
KerryAnn Foster recently posted..Review & Giveaway: Your Custom Homestead