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)
1 cup coconut milk, cashew milk, milk or cream
1 tsp vanilla extract
1/4 tsp salt
- Preheat the oven to 400 degrees.
- Grease an 8 inch pie plate and spread the berries in an even layer on the bottom. Set aside.
- In the blender, combine the remaining ingredients and blend until smooth. Pour over the berries.
- Bake for 15-25 minutes or until puffed, brown on top, and the top appears to be set.
- Serve warm or chilled.
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