Gluten-Free Pear Clafouti
Organic pears shine in this not-too-sweet dessert, which also makes a great breakfast treat. We used grain-free almond flour here, but you can easily swap it out for regular or other gluten-free flours.
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Ingredients
- ¾ cup organic vanilla soy milk (or other nondairy milk)
- ¾ cup organic 2 percent milk (or whole milk if desired)
- 4 large free-range organic eggs
- ¼ cup organic blue agave nectar
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- ½ cup organic almond flour
- 3 ripe organic Anjou pears, halved vertically and sliced thin crosswise
Preparation
- Preheat oven to 400°F. Lightly butter 9-inch, deep-dish glass pie pan.
- Blend soy milk, 2 percent milk, eggs, agave nectar, and vanilla and almond extracts in blender until smooth. Add flour, and pulse to mix. Set aside.
- Fan five pear halves in pie pan, stem ends pointing toward center of pan.
- Pour batter over pears. Place pie pan on baking sheet, and bake 55–60 minutes, until the clafouti is puffed and slightly browned. Cool, and serve warm or at room temperature.
Nutrition Information
- Calories 180
- Carbohydrate Content 24 g
- Cholesterol Content 95 mg
- Fat Content 7 g
- Fiber Content 3 g
- Protein Content 6 g
- Saturated Fat Content 1.5 g
- Sodium Content 60 mg
- Sugar Content 16 g