Sunday, November 11, 2012

Banana Clafoutis (grain-free : primal : gluten-free : GAPS-legal)

This banana clafoutis (custard cake) is spiced nicely with cinnamon and a touch of lemon zest.  It makes a great breakfast, and can be dressed up with some whipped cream or ice cream for a special dessert.

Banana Clafoutis
Serves 6
  • 10 Tb (1 stick plus 2 Tb) butter
  • 1/3 cup mild-flavored honey
  • 5 eggs, preferably from pastured hens
  • 1/2 cup plus 2 Tb sour cream  
  • 1.5 tsp organic vanilla extract
  • 1/2 plus 1/8 tsp ground cinnamon
  • pinch ground nutmeg
  • heaping 1/4 tsp celtic sea salt
  • zest from one large lemon (zesting is super easy with a rasp)
  • 1/4 cup plus 1 Tb coconut flour (this should be sifted if you are not using an immersion blender)
  • 2 large bananas*
  1. Melt the butter in a small saucepan over low heat.  Turn off heat, add honey, and stir a bit.
  2. In a large bowl, combine eggs, sour cream, vanilla, spices, lemon zest, and salt.  I like to use my immersion blender to mix it all up together, but you could certainly use a whisk or mixer instead.
  3. Add melted butter and honey to wet ingredients and whisk or blend.
  4. Add coconut flour and blend until well-combined (or use mixer/whisk until smooth).
  5. Use a bit of butter to generously grease an 8X8 glass dish
  6. Slice the bananas and spread them over the bottom of the dish.
  7. Pour the batter into the glass dish and bake at 325° for 50-60 minutes. This will puff up during baking and then deflate while cooling. The clafoutis is done when the edges are lightly browned and the center is no longer wet with just a bit of jiggle.
  8. Remove from oven and cool.  Don't cut into this while it is piping hot. Banana clafoutis can be served at warm or cold. For a special treat, top with a bit of whipped cream or vanilla ice cream.
*Bananas are a low-spray crop, so save money by not buying organic ones!

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