Clafoutis. Say it, it’s a great word. And a delicious dessert. The batter rises up around the fruit and gets a lovely crispy edge, but stays soft and souffle like in the middle. This one is made extra special because it’s both lower in sugar than your average and made using hazelnut meal and oat flour… so it’s wheat free too if you’re into that kind of thing.

I’m not gluten intolerant but do try to eat less wheat due to the whole trying to eat low fructose to give my body a break thing. But you will notice from my Instagram feed and so many of the recipes on here that I’m not that strict with that either, because I don’t have to be. Over time I’ve sort of learnt my limits and now can sort of manage it in my own special haphazard way.

All that said, this baby is gluten free. And it’s delicious. The oat flour and hazelnut meal add nutty sweetness, thus I was able to cut back on the sugar a little bit. Be warned, this will sink after it’s been out of the oven a few minutes. This will not make it less delicious though!

You can make it in individual ramekins (4) or in a cast iron skillet or in a pie dish. A 20-35cm dish will work best as  anything much bigger will make quite a flat clafoutis.

Serves 4


1 cup milk

3 eggs

1 Tbs Maple syrup

1 tsp vanilla extract

1 Tbs coconut oil

1/4 cup rapadura sugar (loosely packed)

1/4 cup hazelnut meal

1/4 cup oat flour

4 small plums, quartered



Preheat the oven to 165 degrees celsius. Mix the maple syrup, vanilla and oil together in a medium bowl. Whisk in the eggs one at a time then whisk in the milk.

In a larger bowl mix together the dry ingredients. Add the wet ingredients to the dry and mix well to combine. Pour into pie dish, ramekins or a skillet. place the quartered plums on top. Cook in the preheated oven for 35-40 minutes or until golden and puffed up. Sprinkle with icing sugar.

Serve with yoghurt or creme fraiche.

HH. x

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