My husband is doing a gluten-free, dairy-free experiment. So, when the boys asked for flaugnarde this weekend, I decided to give it a try with sweet rice flour and almond milk!Actually, truth be told, the boys asked for clafoutis, but I didn't have any cherries. I had a basket full of luscious, summer stone fruits. So, we went with that.
And if clafoutis is made with anything other than cherries, it's a flaugnarde. This was made with a mixture of peaches, nectarines, and pluots from a local farm.
Slight adaptation: I increased the liquid in my usual flaugnarde recipe as things with rice flour always seem more dry.
- non-dairy butter for greasing the pan
- 3 C sliced stone fruit
- 4 eggs
- 3/4 C organic granulated sugar
- 3/4 C sweet white rice flour
- 1-1/2 C almond milk
- 2 T vanilla paste
- 1 T apricot liqueur
- powdered sugar for dusting
Procedure
Preheat the oven to 350F. Butter your baking dish(es). Spoon the sliced stone fruit into the bottom of the dish(es). Whisk the eggs, sugar, and flour together until smooth. Add the milk. vanilla paste, and apricot liqueur. Whisk until smooth. Pour over the fruit.
Bake for 45-50 minutes or until lightly browned and a toothpick inserted into the center comes out clean. When you pull it put of the oven it will jiggle a bit. That's normal. Place on a wire rack to cool. The flaugnarde will have puffed up quite a bit and will deflate while cooling. When cooled, dust the flaugnarde with powdered sugar. Serve at room temperature.
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