There are two ways that I come up with recipes.
- I am bored and want to play and since my home is really a giant kitchen, that is where a lot of playing happens.
- I bought something thinking I would do something with it, it moves towards the land of rotten and I get desperate and start searching for something to do with it.
In the case of this Clafouti situation, point #2 came into effect. I had bought figs as they are a fave of the man and I and I wanted to eat them for dessert on our lake-side picnic before we did it like ’95 and hit up the Dave Matthews concert. Alas, I forgot to pack them. Then I got busy. Then I had a $5.99 container of organic figs starting to shrivel up like an old man’s testi… um… They started going off and I needed to create something awesome.
Create I did. I thought I would take a trip to Paris for inspiration for who doesn’t dream of a romantic summer fin de la semaine rendezvous a Paris (say with a French accent please, rolling the ‘r’ in rendezvous and Paris).
Fine. I didn’t actually go from a picnic Lake Ontario-Side to Dave Matthews on the lawn at the Molson Amphitheater to Paris. I didn’t actually go to Paris to sample these, but I have always wondered what a clafouti was (aside from the cute Trinity Bellwoods Park cafe) and so that is where I went for inspiration- to clafouti land.
What motivated the decision to take the figs to clafouti-land is that clafouti is a decadent, over-the top French pastry, made with cherries, loads of sugar, white flour- the likes of which I have never actually tried. What I did know was that I could easily replace the white flour, sugar and milk and butter for healthier, protein rich options which would not only make the whole kit and cabooble lighter, but would also lower the glycemic load of the fruits and make it a rather protein-rich, dense and satisfying little treat. An alternative to many insulin spiking sweetie-pie summer desserts.
Now, Wikepedia told me that when other kinds of fruit are used instead of cherries, the dish is called a flaugnarde. So this actually isn’t a clafouti at all but who makes such rules? The French pastry police can come after me if they like.
Either way, it was easy. Easier than pie even (I have yet to venture into gluten-free pie zone). It took very few ingredients. I warn that this is not a vegan dessert and you won’t be subbing in ground flax for these eggs. Even so, it is delicious though, and unless you take pride in the dietary label you wear or have allergies, I say give this one a go. Totes worth it and of course- filled with local goodies from the market including local strawberries, rhubarb, sheep yogurt, farm fresh free run eggs and Ontario honey. Shazaaam. Take that Paris! Take that!
Strawberry Rhubarb Fig Clafouti
Prep Time: 15 minutes
Cook Time: 40 minutes
Ingredients (8-12 slices)
- 1 cup chopped rhubarb (or could use 1 pear, chopped)
- 8-10 figs, chopped
- 3 eggs
- 1/2 cup yogurt
- 1/3 cup brown rice flour
- 2 Tbs arrowroot starch
- 1/2 cup strawberries, sliced
- 1/4 cup honey
- pinch of sea salt
- 1/2 tsp vanilla extract
Preheat your oven to 350
Mix together yogurt, eggs, brown rice flour, arrowroot starch, honey and sea salt
In round pie plate or square pyrex, spread out an even layer of rhubarb and figs
Pour mixed batter over top
Layer entire mix with thinly sliced strawberries
Bake for 40 minutes
Remove from oven and sprinkle with sucanat if you like
Serve from cooking dish or allow to cool, slice and serve in little muffin cups