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Thread: Rhubarb Clafouti page

  1. #1
    Digby's Avatar
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    Rhubarb Clafouti

    Primal Fuel
    An easy take on a classic simple French dessert. I love the tartness of rhubarb and remodeled a cherry clafouti recipe to use this excellent spring tonic plant.

    Oven 350F

    3 cups rhubarb (about 3 stalks) - cut into 1/4" pieces
    3T coconut flour
    3 eggs
    1T Stevia or half stevia-splenda (+1T for the rhubarb)
    1/4c almond milk (or cream, or water)
    2T of coconut oil
    1T butter
    1t vanilla

    Butter/grease a pie plate; toss rhubarb with stevia, put into pie plate.

    Mix eggs, stevia, softened coconut oil and butter, almond milk, vanilla; sift the coconut flour into the wet ingredient, stir well. If batter is a bit stiff add a little liquid until a smooth batter forms. Pour over the rhubarb. Bake for 25-35 minutes, until browned on the edges.

    (I serve with LC whipped cream or ice cream not counted below.)

    Serves six

    Nutrition Facts
    Serving Size: 1 wedges
    Amount per Serving
    Calories 143
    Calories from Fat 85.5
    Total Fat 9.5g
    Sodium 61.55mg
    Total Carbohydrate 9.22g
    Dietary Fiber 4.29g
    Protein 4.42g



    You can use cherries, peaches, apricots, as well but carb count increases.
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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    geostump is offline Senior Member
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    When you said peaches, it made me immediately think of a peach cobbler. Holy frack, I may have to make this with peaches!
    Georgette

  3. #3
    Digby's Avatar
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    Peaches, berries, too! Plus it's fun to say "clafouti anyone?" ; )
    This time, like all times, is a very good one, if we but know what to do with it. Ralph Waldo Emerson

    Any given day you are surrounded by 10,000 idiots.
    Lao Tsu, founder of Taoism

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    These proportions of ingreds seem more in line with what I was expecting. I'm trying the Peach Clafouti recipe in a primal blueprint cookbook (subbing nectarines) but it's already over the cook time and still pretty soupy...

  5. #5
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    Quote Originally Posted by secret agent girl View Post
    These proportions of ingreds seem more in line with what I was expecting. I'm trying the Peach Clafouti recipe in a primal blueprint cookbook (subbing nectarines) but it's already over the cook time and still pretty soupy...
    Glad you posted that! My one and only attempt at the PB recipe was a fail. And I love clafouti. My next attempt is going to use well soaked buckwheat flour - almost fermented. I'm sure it will be ace.

    I like a savoury version, with cherry tomatoes, parmesan, lightly fried onions, crisped bacon pieces and basil. Yum!

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    Digby; This looks great and I am the proud owner of a rhubarb plant.

    Breadsauce; if you master your clafouti with buckwheat will you post the recipe.

  7. #7
    secret agent girl's Avatar
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    Quote Originally Posted by breadsauce View Post
    My next attempt is going to use well soaked buckwheat flour - almost fermented. I'm sure it will be ace.

    I like a savoury version, with cherry tomatoes, parmesan, lightly fried onions, crisped bacon pieces and basil. Yum!
    How did your fail go down? Is that why you are going to try buckwheat flour?

    Has anyone here tried the chicken curry c. recipe from the blog? The proportions seem as if they'd give a better result than the blueprint recipe book.

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