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November 29, 2017

Gluten-Free Almond Pear Clafoutis (Paleo)

Home » Recipes » Courses/Meal » Sweets » Gluten-Free Almond Pear Clafoutis (Paleo)

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This gluten-free pear clafoutis is simple, rustic French dessert that works for both breakfast and dessert.

Gluten-Free Almond Pear Clafoutis in Baking DIsh

This past weekend I had a sudden yearning for clafoutis, the classic dessert that every French grandmother has in her repertoire.

Clafoutis is one of those rustic desserts that defies classification.  Imagine a cross between, a Dutch baby pancake, and a flan, studded with seasonal fruit.  The combination of warm juicy fruit in a silky baked custard base is a pretty irresistible one.  It’s a simple, unpretentious dessert, but one that’s guaranteed to please.

Gluten-Free Almond Pear Clafoutis in Dish with Serving Bowls

A classic throughout France, originally hailing from the Limousin region, clafoutis is thankfully also delightfully easy to make.  Like making pancakes, all you need are a few basic ingredients for the batter and some ripe fruit.

I’m using pears for this gluten-free pear clafoutis because they’re in season now and their delicate flavor pairs so nicely with the almond and vanilla flavored custard but you could also use the more traditional cherries (even frozen work fine, just thaw and drain them first.)

Now traditionally, versions made with anything other than cherries were referred to as flognarde instead of clafoutis (so you might still see that from time to time), but nowadays the term clafoutis has come to encompass all versions sweet and even savory so that’s what I’m calling mine.

Gluten-Free Almond Pear Clafoutis with Serving Spoon

Whatever you choose to call it, the real joy of this charmingly rustic dessert is how simple it is to make, quickly whisk or blend together your batter, pour over a pile of thinly sliced pears and into the oven it all goes.

As it bakes it will puff and brown around the edges but remain soft and creamy on the inside. You can serve it warm from the oven for dessert, at room temperature for brunch or even cold from the fridge the next day for breakfast.

It’s a sweet , cozy and comforting treat.

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Serves 6 to 8

Gluten-Free Almond Pear Clafoutis (Paleo)

Sylvie Shirazi

This gluten-free almond pear clafoutis is simple, rustic French dessert that works for both breakfast and dessert.

20 minPrep Time

40 minCook Time

1 hrTotal Time

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Ingredients

  • Coconut oil for baking dish
  • 3 medium pears, peeled, cored and thinly sliced
  • 1 teaspoon fresh lemon juice
  • 1 cup/240g coconut milk
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 Tablespoon Poire Williams pear brandy (optional)
  • ¼ cup + 2 Tablespoons/90ml light colored honey
  • 1/2 cup + 1 Tablespoon/63g almond flour
  • ¼ cup + 2 Tablespoons /48g arrowroot flour
  • Pinch of fine sea salt

Instructions

  1. Preheat oven to 35o degrees F. Grease a 9-inch ceramic tart dish or pie plate with coconut oil; set aside.
  2. Gently toss sliced pears with lemon juice and layer evenly on the bottom of prepared dish.
  3. Blend coconut milk, eggs, vanilla, pear brandy, honey, almond flour, arrowroot and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.
  4. Pour batter evenly over pears. Bake until golden and set, about 35-40 minutes.
  5. Serve warm or at room temperature.

Tags

Cuisines
French
Occasions
Easter
Courses
Brunch
Breakfast
Dessert
Cooking
Baking
Diet
vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
dairy free
soy free
wheat free
seafood free
sesame free
mustard free

Nutrition

Calories

2077 cal

Fat

57 g

Carbs

380 g

Protein

32 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
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https://gourmandeinthekitchen.com/pear-almond-clafoutis-flognarde-gluten-free-paleo/
gourmandeinthekitchen.com

(This post originally appeared on Dec 14, 2011 and has been updated along with both the photos and recipe.)
(Disclosure: This post contains affiliate links. Find out what that means for you here.)

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Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Breakfast, Courses/Meal, Diets, Fall, Gluten-Free, Grain-Free, Paleo, Recipes, Season, Sweets Tagged With: almonds, clafoutis, grain-free, pears

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  1. Victoria says

    April 19, 2019 at 5:53 am

    LOVED the pear clafoutis! It's become a go to recipe in my house. I want to try a cherry version. What amount of cherries would you use? Thanks!
    Reply
    • Sylvie says

      April 24, 2019 at 2:36 am

      Glad to hear that! You'd want just enough cherries to cover the bottom of the baking dish in a single layer. I'd say maybe 2 cups?
      Reply
  2. Paulina says

    December 4, 2018 at 11:11 am

    The ingredients list arrowroot, but the directions mention tapioca. Are they interchangeable? Which one should I use?
    Reply
    • Sylvie says

      December 6, 2018 at 12:02 am

      Hi Paulina, thanks for catching that! The recipe was tested with both, however the arrowroot is gave the best result and is what I recommend here.
      Reply
  3. Daniel says

    December 3, 2017 at 8:29 pm

    Hi Sylvie, I made your original recipe back in 2011 and I have made it again and again. It's a great recipe because it reliably produces a great result every time and I can substitute other fruits. Tonight I made a flognarde using your updated recipe and with grapes instead of pears. It was delicious. Thanks to you!
    Reply
  4. Hannah says

    November 29, 2017 at 10:33 am

    I love pears and I'm really happy when I find me some gluten-free clafoutis! Looks really tasty! :)
    Reply
  5. Natalie says

    November 29, 2017 at 3:25 am

    YUM! It looks simply delicious ♥
    Reply
  6. Myra Terziev says

    August 25, 2016 at 3:21 pm

    I made the clafoutis recipe today using coconut flour instead of almond flour. Comparing the result to a version I made from Julia Child's Mastering the Art of French Cooking, the French is more flan-like and a bit lighter. Her cooking temp and time are lower and longer. This version came out more cake-like, the pears were tasty, but I prefer butter and all-purpose flour to the coconut oil and flour (greasier for the oil, grainier for the flour). I added a dash of nutmeg which gave some depth. Vanilla ice cream would be a nice pairing.
    Reply
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