We're pretty paleo around here--most of what we eat is grain-free, and made with whole-foods, and one to the simplest, healthiest, and most delectable desserts is clafoutis--it's mind-bogglingly easy, it looks absolutely gorgeous, and one really doesn't need a recipe--the general gist is enough. It's fool-proof! (This dessert can also be easily made dairy-free, by substituting the cream for almond milk or another non-dairy equivalent).
- Around a dozen eggs. If you have 10, no problem--if you have more you'd like to use up, that's fine too!
- About 3/4 cup of heavy cream--again--no need to be terribly particular
- A splash of natural vanilla extract--around a teaspoon or two (we love a strong vanilla flavour)
- 1/4 cup honey, or 3/4 cup of dates--or a little less or more sweetener, as you wish!
- tiny pinch of sea salt
- 2-4 cups of fruit in season. We had nectarines and raspberries on hand, so we sliced the nectarines and threw the raspberries around, and it was perfect. Cherries, blueberries, apricots, peaches, blackberries, strawberries all make wonderful choices.
In a mixing bowl, beat the eggs and the cream together, and add the vanilla and the salt. If using honey, just mix that in with a fork, but if you're using dates, you might want to get out your hand-mixer or food processor to make sure they're well macerated and incorporated into the batter.
Once your batter is mixed, pour it into a well-greased glass or pyrex baking dish (wide, low dishes work the best), and then drop your fruit (either strategically or haphazardly!) into the batter.
Bake at 300 degrees until the mixture has set--like a sweet quiche.