Blueberry Breakfast Clafouti

by Susan on June 14, 2012

We are debating another visit to the strawberry fields this weekend, but in the meantime I’ve also been smitten with the great organic blueberries that are starting to crop up in stores. I often get asked my thoughts on fruit, since I do advocate a diet lower in sugar. I would never tell anyone, especially not kids, to limit their intake of delicious, fresh produce. From a nutritional standpoint berries are the bomb of the fruit world. They are not only among the lowest in sugar and carbs, but are high in fiber, antioxidants and minerals.

I wanted to incorporate blueberries into this morning’s breakfast for two reasons. One, my enthusiasm for them caused me to buy a few too many. Second, the girl likes blueberries when incorporated into baked goods, but not just on their own. I’m frankly a little bored with the traditional muffin and pancake, so decided to put a different spin on things.

Clafouti is a French term for a fruit dish (often cherries) baked into a custard-like batter. Traditional versions of the dish rely on a good deal of heavy cream, butter and sugar, thus making them more appropriate for dessert time. I made mine with minimal butter and coconut milk, and no added sweetener.

From a nutritional standpoint, this dish is free of gluten, grains, dairy and refined sugar. It’s a sweet and different way to serve protein-rich eggs to your kids for breakfast. It also lends itself to many variations; I plan to make it again with raspberries, and I’m debating using almond extract and including some slivered almonds into the batter as well.

While the prep time goes very quickly, just note you need to allow 40 minutes for baking. We had another crazy early morning, which allowed for such an indulgence on a weekday morning!

Blueberry Breakfast Clafouti

6 eggs
1 cup coconut milk (could use cream of half and half as well)
2 tbs. melted butter or coconut oil
pinch of salt
1 tsp. vanilla
1.5 tsp. cinnamon
1-2 tsp. sweetener of choice**
1.5 cup blueberries

Preheat oven to 400. Grease a pie pan. Beat eggs in a large bowl with a whisk or electric mixer. Add in coconut milk, melted butter, salt, vanilla, cinnamon and sweetener (if using).

Carefully pour egg mixture into prepared pan; scatter blueberries throughout and bake for 40 minutes or until set. The clafouti will puff up in the oven and then sink once it starts to cool.

 

**you could omit the sweetener and simply top with a little dusting of powdered sugar or drizzle of maple syrup when serving, which is what I did. If you want to include sweetener I would suggest a little syrup, raw honey or stevia.

 

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{ 2 comments… read them below or add one }

Allison September 30, 2013 at 9:41 pm

Does this call for Cannes coconut milk or is a carton ok!? Thanka

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Susan October 1, 2013 at 3:47 pm

I prefer to use canned as it doesn’t have any added sweetener, carrageenan, etc. but any non-dairy milk would work here!

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