In August plums, peaches, nectarines and other stone fruits are at peak season. While we're not ready to let summer go just yet, this grain, gluten, diary and refined sugar-free stone fruit clafoutis recipe from Sweet Laurel Bakery makes the transition to fall too delicious to deny. Made in a skillet with just a few ingredients you probably already have, this ultra-sharable summer breakfast or dessert is the perfect excuse for a few more outdoor parties before those knits and scarves get pulled out of hiding...
A summertime farmer’s market makes us immediately think of this simple French breakfast sweet. If you haven’t had it before, imagine a cross between a baked pancake and a flan, studded with fresh fruit. The classic version of clafoutis is made with ripe black cherries, pits included, which add a subtle almond flavor to the light, eggy batter. Our version is made with almond flour and seasonal fruit, so the flavors of sweet, bright fresh fruit and almond are still there. [olists num=1]
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