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Servings:

Paleo Apricot and Coconut Clafoutis

A healthier, Paleo and dairy-free version of the traditional Clafoutis with Apricots. Almond flour and tapioca starch are used instead of standard flour and coconut sugar replaces refined sweeteners.

Total Time

1hr

0.0

0 Ratings

Author: The Fit Mediterranean

Servings:

Ingredients

•

2 cups

Ripe Apricots

•

3/4 cup

Almond Milk

•

1/3 cup

Coconut Sugar

•

Eggland's Best Classic Eggs

•

1/3 cup

Blanched Almond Flour

•

2 1/2 Tbsp

Tapioca Starch

•

1/3 cup

Unsweetened Shredded Coconut

•

to taste

Vanilla Bean Paste

•

to taste

Coconut Chips

•

to taste

Unsweetened Shredded Coconut

•

as needed

Coconut Oil

•

to taste

Coconut Sugar

Cooking Instructions

Pre-heat oven to 350 degrees F (180 degrees C).

In a bowl beat up Eggland's Best Classic Eggs (3) , Almond Milk (3/4 cup) , Coconut Sugar (1/3 cup) and Vanilla Bean Paste (to taste) . Add the Tapioca Starch (2 1/2 Tbsp) , Unsweetened Shredded Coconut (1/3 cup) and Blanched Almond Flour (1/3 cup) . Stir until all the ingredients are combined.

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 (2 cups) down on the bottom of the pie pan.

Pour in the mixture and bake for 40 minutes. Remove from the oven and let the clafoutis cool down completely.

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.

Nutrition Per Serving

CALORIES

130

FAT

6.2 g

PROTEIN

3.6 g

CARBS

16.5 g