I baked this on a Sunday afternoon and during the week it’s pulled me from the heavy rubble of deadlines at work. The light sweetness of the batter, the tart of the berries and the subtlety of the almond extract leave me day-dreaming of dessert after lunch. Lunch I’ve lately been eating at my desk, phone off the hook and yes, meeting those deadlines.
Another reason why I like to call it “my savior”…it’s full of antioxidants and protein. The plump farmer’s market blackberries have stepped-in on the antioxidant front, while I swapped-out flour for garbanzo bean flour.
Garbanzo bean flour?? That’s right! Rest assured this clafouti does not taste like hummus! The garbanzo bean flour is the perfect alternative to flour because it adds a nice dose of protein and a pleasant and guilt-free creaminess to baked goods. I would actually try to make a roux with it but that’s a future blog entry.
Nutritional perks –
- Blackberries – Rich in Vitamin C and fiber. The dark blue color signifies a high level of anthocyanins, which work as antioxidants.
Gluten-free Blackberry Clafouti
Loosely adapted from this recipe
– 11/2 cups black berries
– 2 tsp corn starch
– 2 whole eggs. The original recipe uses 3 whole eggs.
– 1 egg white
– 1 cup 1% milk
– 2/3 cup garbanzo bean flour
– 1/4 cup evaporated cane juice sugar
– 1/2 tsp almond extract. The original recipe uses vanilla extract.
– 1/4 tsp sea salt
Preheat oven to 350 degrees. Lightly butter or use a non-stick spray on a 9-inch pie dish.
In a food processor, add the eggs and egg white, milk, garbanzo bean flour, sugar, almond extract and salt. Process until smooth. This should take less than 45 seconds.
Gently pour the batter over the berries.
Bake for 50 minutes or until puffed and golden-brown. Oh, it smells good! Serve warm with a dallop of homemade whipped cream.