This dairy-free, gluten-free nectarine clafoutis (also known as clafouti or more properly flaugnarde, since it doesn’t contain cherries) is made with coconut flour, creamer and flakes! The recipe was submitted by Loanne Chiu as a Sweet entry in the BIG Snackable Recipe Contest (entries are now closed, but the winners will be announced on that post!).
The contest is a celebration of our new FREE Snackable eBook with delicious, original Sweet, Savory and Sippable Dairy-Free Recipes. Download and enjoy it now via PDF, iTunes, Kindle, Kobo or Google Play: www.godairyfree.org/snackable-ebook
To qualify for the contest, this recipe for dairy-free coconut and nectarine clafoutis uses Coconut Milk Creamer from So Delicious Dairy Free.
Special Diet Notes: Triple Coconut Nectarine Clafoutis
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, peanut-free, soy-free, and vegetarian.
For a paleo nectarine clafoutis, you can substitute coconut sugar for the sugar, light coconut milk for the creamer, omit the powdered sugar, and use unsweetened coconut.
Confuse Eggs with Dairy? You’re not alone! See this post: Are Eggs Dairy?
- ¼ cup coconut flour
- ¼ cup toasted almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large eggs
- 2 tablespoons sugar
- 1 cup plain dairy-creamer (Loanne used So Delicious Coconut Milk Creamer)
- 2 tablespoon rum
- 1 teaspoon vanilla
- ¼ cup + 2 tablespoons sweetened (or unsweetened) coconut flakes, divided
- 3 large, still firm but sweet nectarines, peeled, pitted and sliced*
- 1 tablespoon powdered confectioners’ sugar
- Preheat your oven to 350ºF.
- In a small bowl, whisk the flours, baking powder, and salt together.
- In a mixing bowl, beat the eggs and sugar with an electric mixer until light. Add the creamer, rum and vanilla and beat another 3 minutes. with the mixer on low speed, gradually add the flour mixture. Fold in ¼ cup of the coconut.
- Liberally grease an 11-inch frying pan or pie pan. Arrange the nectarines in a circular pattern on the bottom. Pour in the batter.
- Bake for about 40 to 50 minutes or until the edges puff up and the top browns.
- Sprinkle the nectarine clafoutis with the powdered sugar and remaining 2 tablespoons of coconut. Best served warm.
