Fall Fruit “Clafloutis”

When I was 18 my parents and I took a week long road trip to get me to college from Texas to New York. We stayed at BNB’s and played tourist, even visited Graceland (what a hoot). One of the places we stayed served us Clafoutis for breakfast which I had never had and it was the best thing ever, like having desert to start your day. Clafloutis originated in France and is traditionally made with cherries and a Flan like batter pour over it in a greased dish and baked. Now I love pancakes so I have taken the idea of the two and pumped it up a bit to add a little more nutritional value to it but still taste YUMMY!!!

When you bake it it will sort of soufflé up a bit and then settle as it cools some. The only thing I don’t like about this is it doesn’t hold and reheat well so you will want to eat it all, YEA!!

This recipe serves 6-8 depending on how hungry everyone is.

I have used these beautiful figs I got at the farmers market but use any fruit you love. I have done it with various stone fruits and berries so mix it up and have fun.

This recipe is made with gluten free flour but use regular AP flour if you don’t need to eat gluten free.


1 1/2 c Gluten free flour + 1/4 cup to dust pan

1 Tbs baking powder

1/2 tsp salt

2 Tbs sugar- I use coconut sugar

2 Tbs raw hemp seeds

3 Tbs brown sugar (optional) to sprinkle over the top

2 Tbs ground flax

4 Tbs water

1 1/2 cup dairy free milk- i use unflavored almond

1 Tbs pure vanilla

1-2 Tbs coconut oil to grease baking dish

About 2 cups of fruit of your choice


1. Preheat oven to 350 degrees.

2. In a small bowl mix the ground flax and water. Mix well and set aside to thinken. This is the equivalent of 2 eggs.

3. Using a 9”X9” baking dish, take the coconut oil and coat the pan with a light layer and the pour in 1/4 c flour. Tilting the dish around coat the dish evenly with the flour then pour out the excess.

4. In a bowl add all the dry ingredients and mix with a whisk to blend evenly.

5. Add in vanilla and flax mixture. Start to add in 1/2 milk and whisk then add in about 1/2 more milk and mix. Depending on humidity and type of flour you’re using you may need up to 2 cups of liquid. You want the consistency of pancake batter.

6. Pour batter into greased and floured baking dish.

7. Slice fruit if needed and place evenly into the batter. Sprinkle brown sugar evenly over the top if you decide you want to use it. Gluten free/vegan dishes often don’t brown as much as regular so the sugar on top will add a nice golden color to your dish. I didn’t use it for this go round and it’s still beautiful when finished.

8. Bake for 30-40 minutes or until a knife or tooth pick slides out of the batter in the center clean.

When cooked try to serve as soon as you can. It’s great with fresh fruit , a little “butter” and maple syrup or fruit compote.


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