WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Thursday, March 13, 2014

PEAR CLAFOUTI (gluten free, corn-free, dairy-free, soy-free, nut-free)

This is an easy one! Great for brunch or drizzle with caramel for dessert. It is really so pretty I hate to cut into it.
Best part is besides peeling and cutting the pears you can just about mix and make this one in your sleep.



1/4 cup grapeseed oil
3/4 cup coconut milk(or other milk of choice)
3 large eggs
2 tsp. vanilla extract(homemade, all store bought is corny)
1/4 tsp salt(I use pink himalayan)
1/3 cup granulated sugar(Domino's or C&H )
1/2 cup all purpose gluten free flour blend
1/2 tsp guar gum(would probably be fine without)
3 Pears – Peeled, cut in half and cored(pears are often coated with corny coatings,some can soak and scrub them with baking soda and safe water and then peel the skin, others however will be too sensitive and will have to hunt for a local source that practice corn free farming)

preheat oven to 350

grease a pie pan or round cake pan. (be generous this stuff will still stick but extra oil helps)

Mix oil, milk, eggs and vanilla. Add dry ingredients and mix until smooth. (it will be thin) Set aside.

Cut each half pear in horizontal slices. Place each half carefully to keep the half pear form, in greased pie pan.

Pour mix carefully over the pears. Place in oven and bake 35-40 minutes. Check center to make sure it is baked all the way through.

Sprinkle with powdered sugar and serve, or like us you can drizzle with easy microwave caramel sauce.

Caramel Sauce recipe:

1/4 Cup palm shortening(you can use coconut oil,but with caramel we have had more consistent results with palm)
1/2 Cup Sugar(domino's)
1/2 Cup Brown Sugar(domino's)
1/2 Cup cream from the top of a can of cold coconut Milk(or off the top of homemade)
1/2 Cup Lyle's Golden Cane Syrup
coarsely ground Salt(about 1/2 teaspoon we use pink himalayan)

In large microwave safe bowl combine; palm shortening,granulated sugar, brown sugar(light or dark),coconut milk cream, Lyle's. Combine a bit and microwave for 2 minutes. Stir well. Microwave for 2 more minutes. Stir well. Microwave for 2 minutes more(I did 2 minutes and 20 seconds, my microwave is older). Stir. Let it cool for 5-10 minutes it will thicken, if it thickens too much before you are ready serve it a quick 15-20 seconds in the microwave will thin it out well.


Anonymous said...

have you ever tried vanilla sugar? I make it and it's great and no added ingredients!!!!
Do you think rice syrup would work instead of golden cane syrup? Don't have that here.

Diane said...

LOVE vanilla sugar! Abby tolerates it better then homemade vanilla extract. Booze is definitely a trigger so I have to be very careful to make sure that I don't use it raw that it needs to be cooked off. :-) You know, I don't know a lot about rice syrup. I did use coconut secrets coconut nectar a couple years ago now.. if I remember right it was more gritty when it cooled but was just fine when it was hot. I am going to guess rice syrup would be fine too. You can use homemade cane syrup as well.

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