I wanted to make cupcakes yesterday for November’s Go Ahead Honey it’s Gluten Free challenge, however I learned that I had already missed the deadline. (Sad day!) I was still keen to bake something, so I thought that I would try something new from one of my newer cookbooks: Gluten Free Gourmet Desserts and Baked Goods. (Or you can see a Google Book Copy.) Everything seriously looks so delicious in this book – I bought it because of the pictures, not the recipes. It also taught me that gourmet == french cuisine. I must live under a rock as I didn’t know that before.
One delightful looking picture caught my interest: something called Pear Clafoutis. I had no idea what clafoutis was – the author gives it the translation of fruit cobbler. Wikipedia gives a better answer:
Clafoutis is a baked French dessert that is typically made by baking fresh fruit (traditionally cherries) and a batter, halfway between a Yorkshire pudding/pancake batter and a custard , in a baking dish. – Wikipedia
And what can I say? Regardless of how one describes it, it was delicious. And very simple!
Gluten Free Pear Clafoutis
2/3 c. each of almond flour, brown sugar and rice flour
1 c. rice milk (I used Ryza)
3 pears, peeled and sliced
Sprinkle of cinnamon
- Preheat oven to 400C.
- Oil a glass or earthenware cake or loaf pan. (I used a glass loaf pan)
- Combine almonds, sugar and rice flour in a bowl.
- Add eggs.
- Mix in rice milk, a little at a time.
- Fold fruit into batter.
- Pour into prepared pan and sprinkle cinnamon on top.
- Bake for 30-45 minutes until set.
I’m not sure if you’re supposed to eat it warm or cold, but both tasted good!