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SideChef
Recipes
Dairy-Free
Paleo Apricot and Coconut Clafoutis

12 INGREDIENTS • 5 STEPS • 1HR

Paleo Apricot and Coconut Clafoutis

Recipe
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.
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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.
author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

1HR

Total Time

$1.05

Cost Per Serving

Ingredients

Servings
10
us / metric
Apricot
2 cups
Ripe Apricots
Almond Milk
3/4 cup
Almond Milk
Coconut Sugar
1/3 cup
Coconut Sugar
Egg
3

Sponsored

Eggland's Best Classic Eggs
Blanched Almond Flour
1/3 cup
Blanched Almond Flour
Tapioca Starch
2 1/2 Tbsp
Tapioca Starch
Unsweetened Shredded Coconut
1/3 cup
Unsweetened Shredded Coconut
Vanilla Bean Paste
to taste
Vanilla Bean Paste
Coconut Chips
to taste
Coconut Chips
Unsweetened Shredded Coconut
to taste
Unsweetened Shredded Coconut
Coconut Oil
as needed
Coconut Oil
Coconut Sugar
to taste
Coconut Sugar

Nutrition Per Serving

VIEW ALL
Calories
130
Fat
6.2 g
Protein
3.6 g
Carbs
16.5 g
Love This Recipe?
Add to plan
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Paleo Apricot and Coconut Clafoutis
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author_avatar
The Fit Mediterranean
Hi, I'm Dani! I share my family’s culinary traditions with you and some healthy treats too!
https://www.thefitmediterranean.com/

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

Tags

Dairy-Free
Gluten-Free
Snack
Healthy
Shellfish-Free
Dessert
French
Vegetarian
Summer
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