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Ginger Cranberry Chutney Clafoutis

This is an incredibly delish baked French dessert -Ginger Cranberry Heaven!

Ingredients: 2 cups EIEIO Ginger Cranberry Chutney

1/3 cup coconut sugar plus 2 tbsp (divided)

3 large eggs

1/4 tsp sea salt(divided)

1 cup full fat coconut milk

3 tbsp arrowroot starch

1 tsp pure almond extract

1/4 cup sliced unsalted almonds

Preparation: 1. Preheat oven to 350ºF. Spray a deep- dish 9-inch pie plate or round cake pan lightly with cooking spray.

2. In a medium saucepan, combine cranberry chutney, orange zest and juice, ⅓ cup coconut sugar and ⅛ tsp salt. Bring to a boil, stirring, until sugar is dissolved. Reduce heat to medium- low and cook, stirring occasionally about 5 minutes. Let cool.

3. In a blender, combine eggs, coconut milk, remaining 2 tbsp coconut sugar, almond flour, arrowroot, almond extract and remaining ⅛ tsp salt; blend well.

4. Pour batter into pie plate. Using a slotted spoon, spread cranberry mixture evenly over batter, then drizzle remaining cranberry liquid. Sprinkle sliced almonds over top.

5. Bake until clafoutis is golden and just set, 25 to 30 minutes. Let cool slightly before serving

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