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BERRY AND VANILLA CLAFOUTIS / HOMEGROWN KITCHEN

Eleanor Ozich SWEET DELIGHTS WHOLESOME BAKING

Not so long ago, I had a rather exciting package arrive on my doorstep. Inside was a copy of Nicola Galloway's stunning new book Homegrown Kitchen, and let me tell you, it's absolutely beautiful!

There are so many things I admire about Nicola's recipes and photography. To me, her food is the perfect balance of health and pleasure, with a down to earth approach that's inspired by the seasons. Nicola and I became friends about 4 years ago, when I first entered the world of blogging. We've been writing to each other ever since, and I'm so grateful for her warm words of encouragement, and help over the years.

I'm absolutely delighted to share a recipe from Homegrown Kitchen, for berry and vanilla clafoutis. It's a simple take on the classic French dessert, with a softly baked, custard-like texture, and little bursts of sweet, tangy berries. I recommend serving warm, with a jug of pouring cream.

I'll also be giving away a copy of the book in the next day or so, be sure to keep a watch out on my facebook, or instagram.

BERRY & VANILLA CLAFOUTIS

2 cups fresh or frozen blackberries, thawed ( I used frozen raspberries) 
4 free-range eggs
1 cup / 250ml whole milk or coconut milk
1⁄4 cup / 50g sugar or 3 tablespoons honey
1⁄2 teaspoon pure vanilla extract
pinch of salt
1/3 cup / 50g white flour

Gluten-free option: replace the four with 1⁄4 cup (35g) brown rice our, plus 2 tablespoons tapioca starch.

Preheat the oven 190°C. Generously grease a large tart dish with butter or coconut oil.

Arrange the fresh or thawed berries in a single layer in the tart dish. In a large bowl, whisk together the eggs, milk, sugar/honey, vanilla and salt. Slowly add the four, whisking as you go to avoid lumps, until a smooth thin batter is achieved.

Pour the custard over the berries and bake for about 30 minutes until just set. It’s okay if the middle is still a little wobbly – just not runny – as it will set as it cools. Serve warm or cold with a dusting of icing sugar.

Store leftover clafoutis covered in the fridge, and consume within 3 days.

Serves 8 

Recipe shared with permission from Nicola Galloway's new book Homegrown Kitchen. Photography and styling by yours truly.

 



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  • Nicola Galloway on

    Hi Eleanor, thank-you for your heart-warming words about my new book. It has been a busy few days such an amazing response already. I am glad you enjoyed the clafoutis, good choice!


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