Fruit Medley Breakfast Claufoutis

Fruit Medley Breakfast Claufoutis

Adapted from this recipe at Nourished and Nurtured (A favorite blog of mine!)


Apple-Pear-Raspberry Claufoutis

RECIPE:

8 eggs

3 pears- peeled and chopped small

3 medium apples- peeled and chopped small

½ C blueberries or raspberries (fresh or frozen) (optional)

1 stick of butter (melted)

2/3 C homemade sour cream (or coconut milk works great too)

2/3 C blanched almond flour

¼ C honey

SPICES: 1 t cinnamon, ¼ t nutmeg, ½ t real salt, 1 t vanilla, 1 t almond extract

 

  1. Beat eggs and spices together.
  2. Put the rest of the ingredients into large bowl and combine well.
  3. Pour into a buttered 9×13 glass pan.
  4. Bake for approx 45 minutes on 325 degrees until the center is set.

 

NOTES:

  • Store in fridge for a quick breakfast during the week.
  • Some prefer this cold as it is like a custard.
  • Could serve with coconut whipped cream or homemade whipped cream as a dessert.
  • If the pear skin is really thin, you don’t need to peel for this recipe.
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