honestly, i gave this recipe a glance and said “what is spelt flour?! that sounds terrible…” and then continued on my merry baking way, not thinking much of it.
i mixed according to directions and it looked thin. i didn’t have high hopes for this one. but when i took a bite… it tasted wonderful. definitely didn’t taste like it was from Clean Eating Magazine. (the only not “clean” ingredient was brown sugar. cane juice apparently isn’t sold in my area)
would i give this another go? definitely. but with a few adjustments. maybe more flour… maybe not whirr it up in the blender…
Cherry Clafoutis by Clean Eating Magazine
|¾||cup skim milk|
|½||cup spelt flour|
|¼||tsp fine sea salt|
|½||tsp pure almond extract|
|¼||cup organic evaporated cane juice, divided|
|olive oil cooking spray|
Preheat oven to 425 degrees F
1) In a blender combine eggs, egg whites, milk, flour, salt, almond extract and all but 1 tbsp cane juice
2) Mist a 9 inch oven-proof skillet with cooking spary and place on medium high heat. Add cherries to skillet and sprinkle with remaining 1 tbsp cane juice. When cane juice has just begun to melt, about 45 seconds, pour prepared batter over cherries. (Since skillet is on stovetop, batter will immediately begin to set). Transfer skillet to oven and cook for 20 minutes, until set in center. Serve warm.
Options: Try your clafoutis served with a spoonful of nonfat plain Greek yogurt and a drizzle of pure maple syrup.