‘One small positive thought in the morning can change your whole day’
I get up at 5am to commute to work and so am always looking for dishes that can be eaten on the go. I also buy a lot of fresh produce from the farmers market to prep at the weekend and so am also looking to use leftover produce to make room for the new. The combination of these two things gave birth to this dish.
I used the recipe for a cherry clafoutis, which is a French cherry flan and adapted it to take out the diary. What you get is a sweet savoury dish for which you can turn up the sweetness if you want more of a dessert or turn it down if you want more of a breakfast. If you make it as a dessert, add slivered almonds to the top and some icing sugar before serving (Mr B’s favourite), if as a breakfast halve the maple syrup/honey (my favourite).
Ingredients
- 1 cup Blueberries
- 4 large eggs
- 1 cup almond milk
- ½ cup almond flour
- ¼ cup tapioca starch (use 1.5 tbp. Cornstarch if needed)
- ¼ cup maple syrup or honey
- 2 tbsp. melted coconut oil
- 1 tsp. vanilla extract
- ¼. tsp. almond extract (optional)
- ¼ tsp. salt
Method
- Preheat oven to 350F
- Grease a 10’ baking dish or cast-iron pan with the coconut oil
- Arrange blueberries at the bottom
- Combine the rest of the ingredients and make sure the mixture is thoroughly blender (by hand or in a blender)
- Pour the mixture over the blueberries
- Bake for 45 minutes or until it is starting to brown on the top and you can take a toothpick out clean
