Okay I admit it, I have as much fun saying it as I do eating it! This is hands down one of the few addictive treats for me. I made this last weekend when I was home visiting my mom and I think I ate half of it! The good news is that it is heavy on the eggs so it has some protein in it! This is one of the recipes out of my cookbook as well but with Thanksgiving coming I thought I would give you an alternative to pumpkin pie. Best to eat it warm right out of the oven and for more than 4 -5 people I would make two.
2/3 cup pumpkin
5 eggs
1/4 cup agave plus 2 tablespoons
1/2 cup rice milk
1/2 cup coconut milk
1 teaspoon vanilla extract
Pinch of salt
1/4 cup gluten free flour
pinch of xanthan gum
1 Tablespoon butter substitute, melted
1/3 cup chopped toasted pecans
Toast the nuts very lightly, they will burn easily so watch them closely! Place the
eggs,1/4 cup of the agave, the rice milk, coconut milk, vanilla extract and salt in a
blender or food processor. Blend the mixture until very smooth, about 30
seconds. Add the pumpkin purée and blend well. Add the flour and pulse until well
combined, then let it rest at room temperature for 30 minutes.
Preheat oven to 425°F. Brush a 9-inch quiche or pie plate with the melted butter and
coat with the 2 Tablespoons of agave. Sprinkle the pecans in the pan.
Pour the batter over the nuts. Bake the clafouti for 15 minutes, then lower the heat to
375°F and bake until the center is just set, about 12 minutes. Serve immediately.
Variations:
Eliminate the pumpkin and fold in fresh berries of your choice. Serve with non dairy
whipped cream!
For the record, the definition of Clafouti is a rustic French baked dessert made by baking cherries in a custard-like batter similar to pancake batter.
Traditionally, a clafoutis is specifically made with black cherries, although many clafoutis variations include other fruits such as plums, prunes, blueberries or apples. Technically, these variations should be called flaungardes, not clafoutis.
