Raspberry Clafouti

close up of raspberries in bowl on table

1 Vanilla Bean

1 Cup milk

3 Large eggs

1/2 Cup Fine Almond Flour

1/4 Cup Swerve or granulated sweetener of choice

2 Tbsp Melted Butter

1/4 Almond Extract

1/8 tsp salt

2 Cups Fresh raspberries, plus some for garnish

1 tsp powdered swerve

 

  1.  preheat hove to 350 degrees.  coat a 9 inch pie pan with cooking spray/coconut oil, butter.
  2. using the tip of a sharp knife, scrape seeds from vanilla bean into a small saucepan; add the vanilla bean pod and milk.  Brink to a simmer over medium heat.  Remove from heat and let stand 15 minutes. discard the pod.
  3. Combine eggs, Almond flour, Sweetener of choice, butter, almond extract, and salt in a blender.  Add the milk mixture.  Blend  until smooth.  Arrange raspberries in the prepared pan.  Pour the batter over the raspberries.
  4. Bake untl puffed and edges are a light golden brown, about 35 minutes.  Cool on a rack for about 15 minutes.  Dust with with powdered Swerve and garnish with raspberries, 9 (Optional)
flaugnarde-with-raspberries-in-glass-baking-form-picture_csp16188471

Serve Warm

Advertisements

2 thoughts on “Raspberry Clafouti

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s