gluten free clafoutis

I’ve made claufoutis(es?) many times before, but this time I took a different approach. Mostly because, cough, I have an awesome mixer that I got for Christmas. Having a standing mixer has really changed my life. It seriously reduces the time of making most anything. It might seem stupid and like I am exaggerating, but if you spend a lot of time cooking, it is an investment worth looking into. Plus, with my NEW (double lot) BACK (no garage) YARD, I am going to use it to make SAUSAGES. I am a nut. I realize that making sausages sounds unappealing to most people. However, if you are reading this, you are probably my friend or Mom/Aunt and either agree with me or find my stance amusing.

Photobucket (Image courtesy of the Spice House website)
I’d also like to give a shout out to Nielsen-Massey Vanilla Bean paste. This product is amazing and convenient. As I re-stretch my muscles in my home kitchen and remember how to enjoy making food for pleasure’s sake & sustenance, I’m remembering that the simplest way is often the best. I also don’t have to hand whip my eggwhites to stiff peaks or get all esoteric and weird about taking logical and tasty shortcuts.

Strawberry Claufoutis
Photobucket

Ingredients:
2 eggs, whites and yolks separated
1 cup sugar
2 cups almond flour (gluten-free, I use Bob’s Red Mill)
3/4 cup browned butter
1 T vanilla bean paste
1/4 t ground cinnamon
Pinch salt
1/2 cup strawberries, sliced
Oven preheated to 350
1 pie pan, greased, lined with greased parchment, & dusted with almond flour.

Method:
1. Beat egg whites until stiff peaks are formed, using a whisk.
2. Add egg yolks, mix until combined.
3. Add sugar & vanilla bean paste.
4. Add browned butter. It should be cool, not hot, so it doesn’t make the eggs curdle. If it’s still warm, temper the mix, just add a bit at a time. When it is done, it will kind of look (and taste) like the most delicious marshmallow fluff. Hey, you know what, you just made a “kind of” Italian meringue! Congrats!
5. Switch to a paddle if you have a mixer, switch to a wooden spoon or spatula if you don’t.
6. Add almond flour, mix batter until well combined (but some lumps are ok)
7. Line your greased/parchmented/floured pie pan with sliced strawberries. If you are using cherries/blueberries/raspberries, you don’t need to chop them up. You don’t have to cut up your strawberries either, I was just trying to make my product stretch. If you decide to not chop them, you will need more than 1/4 cup.
8. Gently pour the almond batter over the tiled strawberries. Be careful not to move the berries around.
9. Tap the pie pan on a hard surface to remove any significant air bubbles.
10. Bake at 350 for about a half hour, until the top is golden brown.
11. Let cool. This is important folks. If you don’t let it cool completely, it will not hold its shape and it will be a tasty disaster.
12. Once it is cooled, you get a plate and gently flip the pie pan onto it. If you’ve greased it properly, it will come right out. Remove the parchment paper, slice up and eat.
13. Try not to eat the whole thing in one sitting, maybe save some for your boyfriend.
14. This is really really good with coffee, a perfect gluten-free breakfast pastry.