Peach Blueberry Clafoutis (GAPS-legal, grain- and gluten-free)

Since we are enjoying the summer bounty of local peaches, I came up with this recipe for peach blueberry clafoutis.  It is simple to make and tastes wonderful.  You can eat it warm, but it is especially good chilled.  Leftovers make a great breakfast.  For a special treat, add some whipped cream or ice cream on top.

Peach Blueberry Clafoutis

• 4 large eggs
• ¼ cup honey
• ½ cup sour cream, creme fraiche, or full-fat coconut milk 
• ½ cup (1 stick) butter or unrefined coconut oil 
• 1 teaspoon vanilla extract 
• ⅓ cup crispy almond* flour 
• pinch of ground nutmeg 
• ¼ teaspoon Celtic sea salt 
• 3-4 medium fresh peaches
• 1/2 cup blueberries, fresh or frozen

1. In a small saucepan, melt one stick of butter.  Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool.
2. Wash the peaches and rub gently to remove most of the fuzz.  Then remove the pits and thinly slice the peaches (leaving the skin on).
3. In a medium bowl, combine eggs, sour cream, nutmeg, salt, and vanilla.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
4. Add butter/honey mixture and almond flour.  Whisk or blend until smooth. Using the immersion blender is great because it further grinds the almond flour (which doesn't get particularly fine when I grind it in the food processor).
5. Butter an 8X8 glass dish or two glass pie plates. Arrange the sliced peaches on the bottom of the pan, then sprinkle the blueberries on top.
6. Pour the liquid mixture over the top of the fruit. (Note: the fruit will float up while it is cooking.)
7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is nicely browned.
8. Allow to cool and then transfer to the fridge. Let chill for several hours and then serve. (You could also eat it warm, but it is much tastier cold.)

*Crispy almonds are nuts that have been soaked in water with a little salt for 12-24 hours and then dried in the dehydrator until crispy (which usually takes about 24 hours at 155 degrees F in my Nesco dehydrator). Soaking the nuts neutralizes phytic acid and enzyme inhibitors. Phytic acid blocks absorption of minerals such as calcium and magnesium; enzyme inhibitors make nuts hard to digest. I make a large batch of crispy nuts, grind them into flour in the food processor (don't grind too long or you will make almond butter instead of flour), and store the flour in the freezer. This way, the flour is always ready when I need it.

**Time-saving tips:

• For a delicious and easy breakfast throughout the week, double this recipe and cook in either two 8X8 dishes or one 9X13 dish (it will of course take longer to cook in the bigger dish).  Once cooled slightly, scoop into individual glass dishes and store in the refrigerator.  On subsequent mornings, just pull out one of the small glass containers and eat cold.
• Since the oven will already be heated, you may as well throw in a pack of bacon, some egg muffins, baked bacon and eggs, or even a spaghetti squash for later in the week.  I abhor an empty oven, so I'm always adding more items once it is on.  Bacon bakes very well, especially if you put it on the bottom rack, and it also reheats well for later in the week.

This post is part of Fight Back Friday at Food Renegade, Pennywise Platter at The Nourishing Gourmet, Real Food Wednesday with Kelly the Kitchen Kop, Fat Tuesday at Real Food Forager, Slightly Indulgent Tuesdays at SS&GF and Monday Mania at The Healthy Home Economist!