Homemade Plum Clafoutis

Our friend Shaye from The Elliot Homestead blog is one of the hardest working people we know. She works her farm, cares for 4 kids under the age of 5 and manages to find time to write about her experiences on the family homestead in Washington state. We're thrilled to celebrate and share the opportunity to pre-order her soon-to-be-published cookbook The Family Table, a cookbook focused on reviving easy, traditional food preparations for a more flavorful, and healthy future. There are 75 recipes in the cookbook, each one developed to utilize ingredients that are produced right there on their farm for a real Farm-to Table experience.

Needless to say, Shaye is a multi-talented lady.

Now onto making that dessert! Clafoutis is a rustic French dessert that resembles a souffle/Dutch baby pancake in texture. Semi-creamy. Semi-cakey. Full on phenomenal. A simple batter is made that is poured over the top of halved and pitted plums, which then eagerly puffs up in the oven. 

Shaye advises not to be put off either. Even though Plum Clafoutis sounds like a complicated and fussy dessert – it’s anything but. It takes about five minutes to whip together and another hour or so to bake. It can even be gluten-free, if that’s how you roll.

Plum Clafoutis
You will need:
– 10-15 ripe plums
– 6 tablespoons dehydrated whole sugar cane, divided
– 3 pastured eggs
– 1 1/3 cup whole milk (or cream if you’re up for it!)
– 1/3 cup almond flour (or just finely ground almonds)
– 1/3 cup organic, all-purpose, unbleached flour OR sprouted whole wheat flour OR an additional 1/3 cup almond flour (for gluten-free)
– 1 teaspoon freshly grated lemon zest (don’t skip this!!!)
– 1 tablespoon vanilla extract
– Small pinch salt
– Small pinch of freshly grated nutmeg

Step One: Cut the plums in half and remove the pits. Lay, cut side down, in a baking dish. After making this multiple times and used both a rectangular dish, as well as a pie dish – both worked great.

Step Two: Sprinkle the plums with 3 tablespoons of rapadura (organic whole cane sugar).

Step Three: In a food processor or high-powered blender,, blend together the eggs, milk, additional 3 tablespoons of Rapadura, almond flour, sprouted whole wheat flour (or additional almond flour), lemon zest, vanilla, salt, and nutmeg. Blend for 1 minute or until nice and frothy and combined.

Step Four: Pour the batter over the plums.

Step Five: Bake in a preheated 375-degree oven for 50-60 minutes or until fragrant and golden. The clafoutis will puff up as it cooks so if you’d like, you can turn on your oven light, pull up a chair, and watch the magic happen.

Light. Fragrant. Sweet, but not overly sweet. Not so sweet that, let’s say, you couldn’t eat it alongside your eggs in the morning for breakfast. Or for snack. Or for lunch. Or as a side-dish to dinner.

HAVE YOU EVER MADE A CLAFOUTIS? PLEASE SHARE IN THE COMMENTS BELOW.