An warming Autumn breakfast recipe to replace your bircher muesli or smoothie bowl.
As the weather turns and the leaves start falling, we naturally begin to crave more comfort food. Let's face it, green smoothies and refreshing bircher muesli are not as appealing in colder autumn as they were on sunny summer mornings. But before you reach for the pancakes and French toast as a heartier breakfast alternative, let me share my sweet yet healthy recipe for clafouits with berries. Dessert is okay for breakfast, right?
Clafoutis is a traditional French dessert of baked egg-based flan and cherries. Think of it is as 'sweet quiche'. It’s super simple and is just as good for breakfast as it is for dessert. I am using raspberries and strawberries instead of cherries, as well as natural sweeteners and gluten-free flour alternatives, to make this dish both tasty and guilt-free.
I used full-fat coconut milk with 50-60% coconut extract content. Place the can in the fridge for a few hours to allow the creamy part of the milk to separate from the watery liquid. Use mostly the creamy part and discard the cloudy water. Tapioca or arrowroot flours can be found in most health food stores. Feel free to replace with buckwheat, quinoa or rice flour instead.
If you do want pancakes after all, check out my healthy banana & coconut pancakes with lemon butter.
3 large eggs
1 cup coconut milk (creamy part only)
1 teaspoon vanilla essence
2 ½ tablespoons honey
¼ cup almond meal (or 2 tablespoons coconut flour, if avoiding nuts)
¼ cup desiccated coconut (unsweetened)
1 teaspoon coconut oil
1 tablespoon tapioca or arrowroot flour
½ cup raspberries
5 medium strawberries, halved
Extra desiccated coconut, berries and some roasted nuts for garnish
1/2 cup full-fat yoghurt or coconut yoghurt, to serve
Preheat the oven to 180°C.
Separate the egg yolks from the egg whites in two mixing bowls. Add coconut milk and vanilla to the egg yolks and whisk together for a minute until thick and frothy. Add the honey, a little pinch of salt, almond meal and desiccated coconut to the mix and whisk together until well combined.
In a separate clean bowl, whisk the egg whites using an electric mixer until soft peaks form, for about a minute. Pour the egg yolk batter into the egg whites and fold through evenly until just combined (it’s okay to have little lumps of whites floating around).
Grease the bottom and sides of a baking dish with coconut oil and sieve through tapioca flour evenly. Pour the mixture into the baking dish and spread the raspberries and strawberries evenly on top. They should sink in the batter slightly. Place in the oven for 15 minutes, then take out and sprinkle a handful of desiccated coconut over the top. Bake for a further 8 minutes, then remove and sprinkle with some crushed nuts of choice and extra berries.
Serve as is or with yoghurt on the side.
Irena Macri is the creator of Eat Drink Paleo food blog and the co-founder of the 9-week Happy Body Formula program.