Cooking Instructions
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Step 1
Pre-heat oven to 350 degrees F (180 degrees C).
Step 2
In a bowl beat up
Eggs (3)
,
Almond Milk (200 mL)
,
Coconut Sugar (80 g)
and
Vanilla Bean Paste (to taste)
. Add the
Tapioca Starch (20 g)
,
Unsweetened Shredded Coconut (40 g)
and
Blanched Almond Flour (40 g)
. Stir until all the ingredients are combined.
Step 3
Grease with
Coconut Oil (as needed)
a pie pan of 22-centimeters, and dust the bottom with
Coconut Sugar (to taste)
. Wash, cut in half, remove the pit and lay the
Apricots (400 g)
down on the bottom of the pie pan.
Step 4
Pour in the mixture and bake for 40 minutes. Remove from the oven and let the clafoutis cool down completely.
Step 5
Dust the top with more
Unsweetened Shredded Coconut (to taste)
and
Coconut Chips (to taste)
. Serve immediately or store in your fridge for a few days.
