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.
3 cups rhubarb (about 3 stalks) - cut into 1/4" pieces
3T coconut flour
1T Stevia or half stevia-splenda (+1T for the rhubarb)
1/4c almond milk (or cream, or water)
2T of coconut oil
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.)
Serving Size: 1 wedges
Amount per Serving
Calories from Fat 85.5
Total Fat 9.5g
Total Carbohydrate 9.22g
Dietary Fiber 4.29g
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