Tuesday, August 24, 2010

Gluten Free Pear Clafouti for Two


Pear Clafouti is an incredibly easy gluten free fruit dessert to make. I decided to make this one night last week because of our trip to Seatttle and I wanted to use up ALL of the produce, fruit, and eggs in the house.

I had previously bought these beautiful Asian pears and had planned on making a simple baked pear dessert topped with raw cashew cream.

But as a friend posted on Facebook the other day, "What do they say about the best laid plans?" Well the baked pears never happened... but the clafouti did. And honestly, I think I like the pears better in this recipe!


This recipe is so simple to prepare. All you will do is simply slice up your fruit, in this case a large Asian pear, and place it decoratively in a small baking dish.

The clafouti batter is so easy. I didn't have any of that wonderful gluten free master mix on hand (although I highly recommend using it!) so I used Bob's Red Mill pancake mix instead. I love that Bob uses at least a few whole grains in nearly all of his gluten free flour mixes. Thank you Bob!

You create a basic pancake-type batter and pour it over your fruit and bake it. That's it.


And 25 minutes later the result is lovely. These pictures do this pear clafouti no justice whatsoever. I'm still waiting for the camera & good lighting fairy to visit... thanks for being patient.



Until then... make this for dessert, or breakfast, or just because. I love it. Simple, slightly sweet, and it makes a beautiful presentation. For a larger dessert double this recipe. Don't like pears? Use any fruit you like. Top it with powdered sugar if that's your thing... drizzle it with maple syrup, add a scoop of my favorite vanilla coconut ice cream... the possibilities are really endless..

Gluten Free Pear Clafouti
free of gluten, dairy/casein, and soy
created by carrie @ gingerlemongirl.com
printer-friendly recipe

1 large Asian Pear, thinly sliced
1/2 cup gluten free master baking mix -or- pancake mix
1/2 teaspoon cinnamon
1/2 cup almond milk
1 egg
1 teaspoon vanilla extract
1 tablespoon oil (I used grapeseed -- use what you have on hand)
1/4 cup sugar -or- agave nectar (I used agave)
Cinnamon, for sprinkling on top

Directions:
Preheat oven to 350 degrees. Grease a small round baking/casserole dish. Slice pears (reserving 3-4 small slices) and place decoratively in the dish. In a medium sized bowl mix together baking mix and cinnamon. Make a well in the center of the dry ingredients and add almond milk, egg, vanilla, oil, and sugar -or- agave nectar. Whisk the wet ingredients together and then mix into the dry ingredients until you have a wet, incorporated batter. Pour over the pear slices. Sprinkle the top of the clafouti with additional cinnamon if desired. Place 3-4 pear slices on top of the clafouti. Bake in 350 degree oven for 25-30 minutes until top is golden brown. Let cool for 10-15 minutes before serving. Serve with whipped cream, coconut or raw cashew cream, coconut ice cream, or with powdered sugar. Excellent hot or cold!
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6 comments:

  1. This looks wonderful! A perfect Fall recipe. Can't wait to try making it. I'm sure my 9yo will want to help - this sort of food is just up his alley (it has fruit!)

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  2. That looks delicious!!! Can't wait to look through all your recipes and give some a try!!!

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  3. Jennifer - thank you! This was so tasty & delicious! I loved it with the crunchy pears!

    Atastelife - Thank you!! :-) So nice to hear from fellow eastern NC gals! :-)

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  4. That looks amazing! I will definately be trying that out. Do you think it would do as well without the egg?

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  5. Krista - there is so little egg in this, that I think you could easily use a flax egg sub and it would be fine! :-)

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  6. Yummy and super-easy! My kind of dessert.

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Thank you for commenting on Gingerlemongirl.com. I appreciate your comments, ideas, stories, and feedback!

To send me recipes to try or for gluten free baking help, feel free to email me at gingerlemongirl (at) gmail (dot) com.

Sincerely,
Carrie

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