This morning I woke up earlier than the Hubby and knew I wanted to make something for breakfast. Once the coffee had time to kick in, I decided on clafouti. I’ve made savoury clafoutis before, which in essence is a glorified frittata, which truth be told I’m not a fan of. But I had it in my mind that a sweet clafoutis would be more like a biscuit than an omelet. So used up the last of the summer blackberries I had in the freezer and threw together some blackberry clafoutis with toasted almonds.
I think I’ll stick with the sweet version of clafoutis from now on. It tastes a bit like waffles or even somewhat tart-like. I’m thinking some little dollops of creamcheese next time would kick it up a notch!
Blackberry Clafoutis with Toasted Almonds
- 1 cup almond flour
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 1/4 teaspoon fresh ground nutmeg
- 1/4 cup Splenda
- 1/2 teaspoon xanthan gum
- 1/4 cup whipping cream
- Pinch of salt
- 1 teaspoon vanilla extract
- 6 eggs
- 1 - 1 1/2 cups blackberries
- 1/2 cup toasted sliced almonds
- Preheat the oven to 400°F and either butter a pie plate or well oil a cast iron pan.
- In a medium bowl, combine the eggs, vanilla, whipping cream, and pinch of salt. Whisking until frothy and light.
- Add the Splenda, flour, and spices and whisk until well blended.
- Pour into the pan and sprinkle with the blackberries. Use a spatula to gently tap them into the batter.
- Sprinkle with the almonds, again using a spatula to press lightly into the batter.
- Give a light dusting with fresh ground nutmeg and ground cardamom.
- Bake for 30-35 minutes until golden brown. (I found it was about 30 minutes in a convection oven.)