Thu, May-19-11, 14:34
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New Member
Posts: 18
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Plan: Primal/Optimal
Stats: 214/202/145
BF:
Progress: 17%
Location: PA
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Rhubarb Clafoutis using coconut flour
An easy take on a classic simple French dessert. I love the tartness of rhubarb and remodeled a cherry clafouti recipe to use this excellent spring tonic plant.
Oven 350F
3 cups rhubarb (about 3 stalks) - cut into 1/4" pieces
3T coconut flour
3 eggs
1T Splenda or half stevia-splenda (+1T for the rhubarb)
1/4c almond milk (or cream, or water)
2T of coconut oil
1T butter
1t vanilla
Butter/grease a pie plate; toss rhubarb with splenda or stevia, put into pie plate.
Mix eggs, Splenda, softened coconut oil and butter, almond milk, vanilla; sift the coconut flour into the wet ingredient, stir well. If batter is a bit stiff add a little liquid until a smooth batter forms. Pour over the rhubarb. Bake for 25-35 minutes, until browned on the edges.
(I serve with LC whipped cream or ice cream not counted below.0
Serves six
Nutrition Facts
Serving Size: 1 wedges
Amount per Serving
Calories 143
Calories from Fat 85.5
Total Fat 9.5g
Sodium 61.55mg
Total Carbohydrate 9.22g
Dietary Fiber 4.29g
Protein 4.42g
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