As promised, I’m posting my friend Amalia’s amazeballs pairing of Apple Clafoutis to go with last week’s recipe: Dairy-free Coconut Panna Cotta.
If you missed the earlier recipe, like the last scene in the movie, Titanic, all I can say is, “Come back! Come back!” Yes, come back here after you’re dived headfirst into a serving of this custard dessert. You won’t be disappointed. I made one jelly jar full with a little beet juice added, and it turned a pleasant pink color, perfect for Valentine’s Day.
This dessert pairing is guaranteed to leave any gluten and dairy-eating guests salivating over your dessert dish, and wondering why they no longer get to gloat.
The Sensible Celiac would like to give credit where credit is due. The recipe below is based off of an recipe by chef Michael Chiarello, as seen on Foodnetwork.com. I do not steal recipes. In the food blogging industry, we understand that the ingredients list is not the patented part of the recipe, but the description of the process of making it is proprietary.
Therefore, I give credit because this recipe is based off of Chiarello’s recipe, and it has been modified to be adaptable to the AIP, paleo, and food allergic community. My friend Amalia did all the heavy lifting and testing of this recipe, and I have tasted it twice. You won’t miss the dairy or the gluten.
Apple Clafoutis (inspired by Michael Chiarello’s recipe)
½ cup alternative flour (Amalia used Otto’s Cassava Flour*)
1/3 cup coconut sugar
½ teaspoon ground cinnamon
Pinch of salt
3 eggs plus 1 egg yolk
1 cup coconut milk (use full fat from a can, and not boxed coconut juice)
*Your choice of flour is determined by your sensitivity. Cassava is a root, closer to a Brazilian arrowroot or a tapioca. If you have sensitivity to nuts, do not use almond flour. Coconut flour, in my opinion, would be too dry and difficult to work with in this recipe.
1 vanilla bean, split
2 tbs coconut oil
pinch of salt
2 cups heirloom apples, peeled and sliced (any apple will do)
1 tbs coconut sugar
1 tbs maple syrup
1 teaspoon bourbon
Preheat oven to 400 degrees F.
To make the batter: stir in dry ingredients in medium bowl. Whisk eggs and milk separately until well combined. Stir into dry ingredients about a half cup at a time until well smooth. Cover and refrigerate while you prepare the apples.
To cook the apples:
In a cast iron pan (big enough for the batter to cover later) heat coconut oil until melted (medium heat) and add in the vanilla bean until oil begins to brown. Add the apples and sauté until softened. Add in the sugar, syrup and cook until it begins to thicken into syrup.
Add in the bourbon and cook for another few minutes to cook off the alcohol. Take the apples off of the heat. Spread the apples evenly in the pan and pour the batter over the apples and bake in the oven for about 15 minutes or until golden brown.
Serve with whipped coconut cream, or better yet, pair with dairy-free coconut panna cotta served in a ramekin or mini jelly jar.
A little note about sugar:
If you are new to AIP or the food allergy lifestyle, keep in mind that desserts typically deliver more sugar to your guts than are recommended. If you’re in the recovery phase post-diagnosis, you should consider delaying the reintroduction of sweets and treats until your tummy reaches the “Quiet Tummy” stage — that is, you’re eating more normally and haven’t had any recent GI issues.
The Sensible Celiac understands that you probably can’t wait to dive into the sweet stuff, but fear not, my hangry minion! A little patience will open up a whole new world of wonderful eating. Wait for it. You’ll see!