×
  • Home
  • About
  • Work with me
  • Success Stories
  • Health Challenges
    • Digestive Conditions
    • Skin Conditions
    • Hair Loss
  • Food Blog
  • Find Me
  • More
    • Plans & Packages
    • What To Expect
    • Data Privacy
  • Free Ebook

Rhubarb Clafoutis

Rhubarb Clafoutis
April 4, 2020Desserts & drinksDairy-FreeGluten-freeLow GI

I have adapted this from the recipe by littlejarofspices.  Had it last week and it was GORGEOUS.  The original recipe uses an additional 2 tbs of coconut sugar which after the first 10 minutes of baking you sprinkle over the top of the clafoutis to give a caramelised top.  I didn’t bother.  A dollop of coconut-based yoghurt or whipped cream is lovely on the side.  I personally used half gluten free flour (my own blend of sorghum, millet and oat flours) and half finely ground almonds but either works well.

Makes 8 servings
4 stalks (200g) of rhubarb
4 medium eggs
100g almond flour (finely ground almonds give a nice smooth texture, or use your own blend of gluten-free flour flour or glutinacious)
45g coconut sugar (for a lovely caramel flavour)
70g xylitol or erythritol (e.g. Dr Coy’s)
250 ml unsweetened almond milk, coconut milk or milk
1 tsp vanilla extract (vanilla “essence” contains gluten)
Coconut oil (or if you eat dairy, butter) for greasing
Pinch of pink salt or sea salt

1.Preheat oven to 190°C and grease a ceramic pie dish/pyrex dish with butter or coconut oil.
2.Wash the rhubarb stalks, chop off and discard the ends and cut them into 2.5 cm pieces and place them in the dish.
4. In a bowl, combine almond flour/gluten-free flour, coconut sugar, xylitol/erythritol and salt. Whisk in the eggs, milk and vanilla extract. The batter should be very thin & liquid.
5. Pour the batter over the rhubarb pieces in the pie dish and place in the oven on the middle rack. Bake for 25 minutes. If it still looks very very liquid in the centre, you  might need to give it another 10 minutes until just set.
6. Let cool around 20 minutes before serving.

Why this is better for you:
This avoids a lot of the problems of conventional sugar which suppresses immunity and raises inflammation.  Coconut sugar has a lower glycaemic index than sugar and still contains some nutrients.  But do remember that coconut sugar is still a high carbohydrate (high natural sugar) ingredient.  So this dessert isn’t a staple but more of a weekend or special treat.

Print Friendly, PDF & Email

Add Comment Cancel

You must be logged in to post a comment.

Search Anna’s Food Blog

I’m a Dublin-based nutritionist helping you to enhance your digestion, skin or hair. For tons of info on digestion, skin and hair click here.

Categories

  • Breads, crackers, pancakes & wraps
  • Breakfasts & smoothies
  • Cakes, biscuits & bars
  • Cook-in sauces
  • Desserts & drinks
  • Dressings, rubs, spreads, sauces & more
  • Larder & shopping
  • Main courses
  • Packed lunches
  • Recipes by category
  • Sides, starters, soups & snacks
  • Uncategorized

Follow Anna’s Food Blog via Email

Loading

Tags

Beans Beans & pulses Beans pulses & tofu Chicken Christmas Dairy-Free Dairy-free option Dairy-free options Egg-free Egg-free option Eggs Fish Fruit GAPS diet Gluten-free Gluten-free option Grain-free Grains Herbs & spices Herbs and spices Ketogenic diet Ketogenic diet option Low carb Low GI Medium GI Nuts & seeds Nuts and seeds Oily fish Paleo Paleo/stoneage diet Paleo diet Poultry Prebiotic fibre Red meat SC diet Shellfish Suitable for dairy-free Vegan Vegan option Vegetables Vegetarian White fish Whtie fish Yeast-free

Pay by Paypal

Anna Collins Nutrition Services
Other Amount:
Your Name:

Recent Posts from Anna’s food Blog

  • Braised asparagus

    Braised asparagus

    March 12, 2021
    I LOVE this and it takes less than 10 minutes to cook. Have it as a side, or sprinkle with my vegan Parmesan (recipe on …Read More »
  • Vegan “Parmesan”

    Vegan “Parmesan”

    February 25, 2021
    If you’re dairy sensitive, one of the things you might miss is a sprinkle of Parmesan here and there. I LOVE this recipe for vegan …Read More »
  • Easy venison or beef stew with celeriac

    Easy venison or beef stew with celeriac

    February 7, 2021
    I love to make this and put half in the freezer for a lovely fast dinner some other time. I like to save half the …Read More »
Copyright ©2016 all rights reserved
Designed by Plethora Themes

Cookies Information

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.
By clicking “Accept”, you consent to the use of ALL the cookies.

Cookie settingsREJECTACCEPT
Cookies Policy

Cookies Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies.

But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non Necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

Save & Accept