REJUVENATING APRICOT CLAFOUTIS

6-8 servings, 15 minute prep, 35-45 minute bake time

Egg AND eggless version listed below:

INGREDIENTS

Fruit

• 5-6 ripe apricots, sliced (make sure they are ripe and not sour, you can also sub sweet peaches)

• 1/2 - 1 tsp orange zest (add more if you like orange flavor)

• 1 tsp organic cane sugar

• Pinch of salt

Batter

• 3 large eggs + 2 egg yolks (use 12oz silken tofu if using an eggless version)

• 3/4 cup unsweetened almond milk

• 1/4 cup full-fat coconut milk

• 1/4 cup organic cane sugar

• 1 1/2 tsp vanilla bean paste or high-quality vanilla extract

• 3 tbsp almond flour (use 2 tbsp for eggless version)

• 1/4 cup gluten-free flour blend for egg version (or 2 tbsp arrowroot flour for eggless version)

• 1/2 tsp ground cardamom (freshly ground from the seed)

• Small pinch of saffron (threads crushed between fingers)

• Pinch of salt

• 2 tbsp sliced almonds (for topping, optional)

DIRECTIONS

1. Preheat oven to 350°F & grease a round pie dish.

2. Add apricots to a bowl with the other fruit ingredients. Mix together, then add to the greased baking dish.

3. Next, prepare the batter. Whisk together eggs, egg yolks, and sugar until smooth and slightly lightened. Whisk in almond milk, coconut milk, vanilla, and saffron. Then whisk in the almond flour, arrowroot flour, cardamom, and salt until smooth. Alternatively, blend all ingredients for the batter together in a blender (I have seen some versions do this), you can also do this for the vegan version.

4. Pour batter over apricots.

5. Scatter sliced almonds over the top.

6. Bake: Egg version: 35-45 minutes. Vegan version: 40-50 minutes. The clafoutis is done when: lightly golden around edges, softly set in the center, still has a slight wobble

7. Cool before serving.
   

#dessert #spring #summer #vata #pitta #snack

Notes

• I have never made a clafoutis before, so if you are a culinary French connoisseur, bear with me.

• They are incredibly easy to make, prep is simple, takes 10 minutes, and the rest is bake time.

• Eggs - can be incredibly rejuvenating and nutritive when cooked & paired correctly with other foods (NOT with cheese, meat, and beans). Known to increase vigor, fertility, is an aphrodisiac. The yolks are heating, the whites are lighter and more cooling. Some people are sensitive to the digestive heaviness of eggs or have cholesterol concerns. For that reason, you can use the vegan egg-less version.

• Fruit with other foods? The digestibility of the egg custard & apricot/ fruit pairing is enhanced through the cooking process and quality spices such as freshly ground cardamom.

• Apricots - seasonal in late spring & summer. Vata & pitta pacifying. Natural laxative, cleanses and protects mucus membranes, especially the lungs and throat. Sweet ripe varieties are cooling, sour apricots are warming (sour will aggravate pitta & kapha).

• Store in the fridge, but serve warm. Makes a nice dessert, snack, or dare I say, even an occasional breakfast.