Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.

Spelt Plum Clafoutis – Dairy Free

Gavin Wren Baking, Dairy free baking, Recipes, Spelt & ancient grains

I can’t write at the moment due to a heavy duty psychological blockage that I need to clear, even though my life is utterly fantastic currently. Perhaps that’s the problem, that it’s harder to accept praise than it is to be negative. Anyway, I’m going to let the pictures do the talking for this dairy free spelt plum clafoutis, but I will say one thing – it’s fucking delicious.

Take care

Gavin
x

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.

Spelt Plum Clafoutis – Dairy Free

By

Makes 6 individual clafoutis in 10cm diameter dishes.

Uses a mixing bowl, sieve and a whisk.

Ingredients

16 small-medium plums, halved and de-stoned
4 medium eggs
80g butter coconut butter plus extra for greasing
80g golden caster sugar plus extra for dusting
1 teaspoon vanilla extract
70g white spelt flour
150ml dairy free cream
2 tablespoons demerara sugar

Directions

Pre-heat your oven to gas mark 5, 375ºF, 191ºC, 171ºC fan. For more info about oven temperatures, read my free guide, here.

Grease the dishes with coconut oil and then dust the cases with golden caster sugar. Place the plum halves in the dishes in a lovely pattern.

Whisk the eggs, sugar and vanilla together. Sift in the flour, whisking all the time until a smooth paste, then slowly add the cream whilst whisking, followed by the melted coconut oil.

Pour over plums, then place in oven for 25-30 mins until browned on top nicely. Remove from the oven and turn the grill up to the highest temperature.

Sprinkle the demerara sugar on and grill under high heat until crunch and crispy, about 5 minutes.

Seasonal plums cooked in batter and topped with demerara sugar heated under the grill to give a crispy, crunchy lid. This dessert is simple, opulent and as romantic as the French name implies. Perfect make-ahead dessert for guests.
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