Strawberry rhubarb clafoutis with coconut whipped cream

By Desiree Nielson
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  • 2 stalks rhubarb, chopped
  • 1/4 cup (60 milliliters) honey
  • 1 cup (240 milliliters) strawberries, sliced
  • 1/2 cup (120 milliliters) almond flour
  • 1/2 cup (120 milliliters) buckwheat flour
  • 1/2 cup (120 milliliters) coconut sugar
  • 1 cup (240 milliliters) almond milk
  • 1 teaspoon (5 milliliters) vanilla extract
  • 3 large eggs
  • Zest of 1/2 a lemon
  • Pinch of salt

Coconut whipped cream:

  • 1 can coconut milk
  • 1 tablespoon (60 milliliters) coconut sugar
  • 1/2 teaspoon vanilla extract


Strawberry rhubarb clafoutis:

  1. Preheat oven to 350F (180C).
  2. Put chopped rhubarb in a bowl. Drizzle over honey. Add sliced strawberries and stir gently to mix.
  3. Spoon fruit mixture into mini tart pans.
  4. Add almond flour, buckwheat flour, coconut sugar, and salt to a food processor or blender. Add vanilla, almond milk and crack eggs into food processor. Grate in lemon zest.
  5. Process until smooth.
  6. Pour batter over fruit in mini tart pans.
  7. Bake in oven until top is golden, about 45 minutes.
  8. Remove from mini tart pans.
  9. Top with coconut cream (see recipe), and a sprig of mint.
  10. Enjoy!

Coconut whipped cream:

  1. Put coconut milk can in the fridge to chill.
  2. Remove and take off lid. Scoop out the white coconut fat into a bowl.
  3. Add coconut sugar and vanilla and beat until peaks form.
  4. Use to top clafoutis.


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