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Glutenfree raspberry clafoutis

Gluten-free raspberry clafoutis

Recipe by by Purdue University

YIELD: 1 clafoutis (9” pie size)

Butter, as needed to grease pie dish
6 Tbsps. coconut flour
6 Tbsps. sugar
pinch of salt
3 eggs
3 Tbsps. butter
1 lemon, zested
6 Tbsps. 2% milk
3 cups raspberries
Powdered sugar, for dusting

1.    Preheat oven to 350°F. Butter a 9” pie dish. In a bowl, whisk flour, sugar and a pinch of salt. Whisk in eggs, butter and lemon zest until smooth. Add milk and whisk until light and very smooth, about 3 minutes. Pour 1 ¾ cup of batter into pie dish and top with 3 cups of raspberries.
2.    Bake for 30 minutes until set and golden. Let cool and dust with powdered sugar.

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