RECIPE: Breakfast Fruit Custard (Clafoutis)


This delicious breakfast is easy to whip up for a quick, nourishing meal.  It’s great left over if you somehow don’t finish it.

You can use any berries or fruit that you like.  We use frozen raspberries, or a mix of frozen blueberries and strawberries.


1 cup berries
2 Tbsp coconut sugar or rapadura
3 Tbsp flour (we use arrowroot)
3 eggs
1 cup coconut milk, cashew milk, milk or cream
1 tsp vanilla extract
1/4 tsp salt


  1. Preheat the oven to 400 degrees.

  2. Grease an 8 inch pie plate and spread the berries in an even layer on the bottom. Set aside.

  3. In the blender, combine the remaining ingredients and blend until smooth.  Pour over the berries.

  4. Bake for 15-25 minutes or until puffed, brown on top, and the top appears to be set.

  5. Serve warm or chilled.

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