This recipe is altered from https://simplysohealthy.com/
Ingredients
- parchment paper to line pan *
- 2 cups fresh blackberries
- 1/2 cup unsweetened original almond milk
- 3/4 cup flax milk *
- 3 TBS flax meal with 9TBS water, allow to set up for about 5 minutes *
- 1 cup gluten free flour blend *
- 1/4 cup granulated stevia/erythritol blend, plus more for dusting or 1/2 cup sugar*
- 2 teaspoons vanilla extract
- 1/8 teaspoon sea salt
Instructions
Preheat oven to 350º Fahrenheit. Line a 9" round baking dish or pie pan with parchment paper
Arrange blackberries in a single layer in the prepared pan.
Add almond milk, flax milk, flax eggs, flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.
Pulse the blender a few times to thoroughly blend the cobbler ingredients.
Pour the custard into the prepared baking dish over the blackberries.
Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.
Allow to cool about 10 minutes to allow the cobbler to set before cutting. If desired, dust with powdered erythritol or inulin to garnish. This dish is best served will still warm from the oven.
Preheat oven to 350º Fahrenheit. Line a 9" round baking dish or pie pan with parchment paper
Arrange blackberries in a single layer in the prepared pan.
Add almond milk, flax milk, flax eggs, flour, stevia/erythritol blend, vanilla extract, and sea salt to a blender.
Pulse the blender a few times to thoroughly blend the cobbler ingredients.
Pour the custard into the prepared baking dish over the blackberries.
Bake the clafoutis in the preheated oven for 40-50 minutes or until center is set and a knife inserted in the center comes out clean.
Allow to cool about 10 minutes to allow the cobbler to set before cutting. If desired, dust with powdered erythritol or inulin to garnish. This dish is best served will still warm from the oven.
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