This is a very easy recipe, you can make a quick skillet clafoutis for both dessert and breakfast. For two servings, chop up one large or two smaller apples and roast them in coconut oil with a handful of sultanas and ground cinnamon. When they’re done, add the same volume of chopped-up strawberries and take off the flame. In a bowl, mix 4 tablespoons of ground flaxseed with 12 tablespoons of water and a generous pinch of salt.
This is a great way of replacing eggs when baking, one tablespoon of ground flaxseed – I use my coffee grinder for that – mixed with 3 of water will replace one egg.
Then add 4 tablespoons of coconut flour and around 300ml of coconut or almond milk, you might have to add some more if it’s very dense. You want to end up with a nice dough of the consistency of a normal cake dough, more or less. Pour it over the fruit in the skillet and mix thoroughly. You might want to bake it in a new skillet with more oil, so you’re sure it doesn’t stick.
I like using twin skillets for that because it’s a bit delicate to turn around. Bake it on a small flame on both sides, then serve it with more fresh fruit and maple syrup.
Enjoy!
