Juicy plums, blueberries and cherries combine with a hazelnut, date-sweetened batter to give this classic french tart a CAP Beauty makeover. Rich with healthy fats and antioxidants, thanks to fiber-rich hazelnuts and farmer’s market fruits, our upleveled version of the clafoutis is nutty, slightly sweet and packed full of plants to keep you feeling your best throughout the day. When it comes to making healthier versions of traditional dishes, we like leaning into alternative grain flours and nut flours, naturally higher in fiber, vitamins and minerals, as well as sweeteners in their more natural state. This summer, make a clafoutis to use up those extra berries or stone fruits that are starting to go soft. Spread the love with those you love.
Plum, Blueberry and Cherry Clafoutis
By Kerrilynn Pamer
3/4 cup hazelnut flour
1 teaspoon vanilla extract
4 dates or 3 T date syrup
1 cup coconut milk
2 T melted coconut oil
Plums and blueberries and cherries (or any other fruit you love)
Preheat oven to 350 degrees and place rack in center. Grease inside of a baking dish with melted coconut oil and arrange fruit to cover the bottom of the dish. Add hazelnut flour, vanilla extract, dates, coconut milk and coconut oil to blender or food processor and blend till combined. Pour mixture on top of fruit and add some fruit to the top. Bake in oven for about 30 minutes, checking to see when done. Can be eaten immediately but it's even better the following day for breakfast.