Gluten-free blueberry clafoutis

A quick gluten-free blueberry clafoutis with eggs, milk and berries. A traditional French baked dessert in a version for a relaxed afternoon treat.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 35 min
• Total time: 45 min
• Calories: 175 kcal per serving
• Protein: 7 g
• Fat: 5 g
• Carbs: 24 g

Ingredients

• 250g blueberries
• 3 organic eggs
• 150ml milk
• 60g rice flour
• 3 tbsp maple syrup
• 1 tsp vanilla extract
• 1 pinch of salt

Method

You’ll need: oven · baking dish · mixing bowl · sieve

1. Grease a small baking dish and spread the washed blueberries evenly over the base.
2. Whisk the eggs with the milk, maple syrup and vanilla extract in a bowl.
3. Sift in the rice flour with the pinch of salt and stir everything into a runny, lump-free batter.
4. Carefully pour the batter over the blueberries in the dish.
5. Bake the clafoutis at 180 °C (160 °C fan) for 35 minutes, until the edges are golden brown and slightly risen.

Good to know

A touch of France in your kitchen: this fruity clafoutis is half cake, half pudding and incredibly creamy.

Swaps

Rice flour → buckwheat flour (gives a more rustic, nutty note).

Cooking tips

Serve the clafoutis lukewarm – that's when the berry flavour comes through most.

Storage

Keeps covered in the fridge for 2 days. Cold, it's almost firmer, like a set pudding.

Allergens

Contains eggs and milk.

Frequently asked questions

How long does blueberry clafoutis keep in the fridge?

Keeps covered in the fridge for 2 days.