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By Katja Heino Leave a Comment
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Blueberry Lemon Clafoutis (gluten free + dairy free)

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blueberry clafoutis in white tart pan

A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all.

“Keep it simple” is my mantra these days.

If you follow me on INSTAGRAM, you may already know that our family is about to make a HUGE change. We have decided to embark on a new adventure by selling our home in Northern California + moving across the country. (more on that at another time)

Needless to say, I have a million things going on and a million little details to take care of. In order to stay sane through it all, I’m keeping things as uncomplicated as possible (even my stress-baking recipes ?)

And what’s more uncomplicated than a clafoutis? One of the easiest desserts I know.

What is blueberry lemon clafoutis?

Clafoutis is a baked French dessert, made traditionally with black cherries, arranged in a dish and covered with a flan-like batter. It’s a delicately sweet dessert that is so effortless to make. I would describe it as a cross between a Dutch baby + custard. Super creamy and silky.

Instead of cherries, I’m using fresh, organic blueberries with a hint of lemon. I’m always doing a little happy dance whenever blueberries show back up in the market as we get closer to summer. Anyone else tired of apples + oranges?

The batter is a simple mix of eggs, milk, coconut sugar, vanilla, flour, + salt. A bit of lemon zest adds a bright flavor. To keep it dairy free + gluten free, I use full fat coconut milk and a mix of almond + tapioca flour. You could pretty much use any dairy free milk and gluten free flour that you like. Each combo will give a different texture + flavor.

Simply layer your blueberries in the dish, pour the batter over them, + bake it up. Easy peasy!

close up of blueberries
blueberries in white quiche pan
batter in white pan

Quick + easy, creamy + delicious, and made with just a few simple ingredients. What’s not to LOVE? ❤️

So whether you’re celebrating the upcoming Mother’s Day, hosting a lazy Sunday brunch, or stress-baking like me over here, this blueberry clafoutis is for you.

close up of slice of blueberry clafoutis
lemon zest on blueberry clafoutis

DID YOU MAKE THIS AND LOVE IT? I WANT TO SEE YOUR CREATIONS. SHARE THE LOVE ON INSTAGRAM AND TAG @savorylotus AND USE THE HASHTAG #savorylotus FOR A CHANCE TO BE FEATURED. FOLLOW SAVORY LOTUS ON PINTEREST AND FACEBOOK TO KEEP UP WITH LATEST CONTENT AND UPDATES.

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Blueberry Lemon Clafoutis (gluten free + dairy free)

  • Author: Katja Heino
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Description

A super simple, creamy, custardy blueberry lemon clafoutis. It is gluten + dairy free and comes together in no time at all. 


Ingredients

Scale
  • butter, ghee, coconut oil, or avocado oil to grease pan
  • 3 eggs
  • 1 cup full fat coconut milk (like this)
  • 1/3 cup coconut sugar (I use THIS brand)
  • 1 tsp vanilla extract
  • 1/2 cup + 2 tbsp blanched almond flour (I use THIS brand)
  • 1/4 cup tapioca flour (like this)
  • pinch of salt
  • zest from one lemon
  • 2 and 1/2 cups fresh blueberries
  • lemon zest for garnish

Instructions

  1. Preheat oven to 375’F. Grease a 10 inch ceramic quiche pan, glass pie dish, or cast iron skillet with fat of choice. Set aside. 
  2. Arrange blueberries on the bottom of quiche pan. 
  3. In blender, blend together eggs, coconut milk, coconut sugar, vanilla, almond flour, tapioca flour + salt until creamy smooth. Stir in lemon zest. Slowly pour over blueberries. 
  4. Place in oven and bake for 24-28 minutes, until golden and center is set.  Cool for 15 minutes or so before serving. Garnish with lemon zest. Enjoy!

Notes

Use coconut or avocado oil to grease pan if strictly dairy free.

Gluten free flour substitutes: I highly recommend using blanched almond flour as it gives a wonderful taste.  You could sub sweet rice flour, GF oat flour, or cassava flour for the tapioca flour.  I haven’t tried using a 1:1 gluten free flour mix for the entire 3/4 cups of flour but I’m guessing it would work beautifully too

Did you make this recipe?

Tag @savorylotus on Instagram and hashtag it #savorylotus

white quiche pan with blueberry lemon clafoutis

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Filed Under: Desserts Tagged With: blueberries, blueberry, clafoutis, gluten free dessert

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👩‍🌾🪴👩‍🌾 celebrated ONE year of 👩‍🌾🪴👩‍🌾 celebrated ONE year of living in the mountains of NC by starting the process of putting down more roots • we made the HUGE leap from CA to NC last year and have been creating a new life with new businesses, new school, new friends, more time with family, some lonely days, missing community, lots of challenges + things to adjust to • asheville has been good to us in many ways • it’s incredibly beautiful with so much flowing water • grateful to be in such a lush, nature-filled place 

👩‍🌾🪴👩‍🌾 we are ready to settle into the land here a bit more • we’ve already planted 15 fruit trees and lots of berries • this weekend we started assembling the 8 garden beds we got from @vego_garden • looking forward to filling them with living soil to grow high vibe food 🥬🥦🥒🍅🫐 • we chose these non-toxic metal beds instead of wood hoping they will last longer • they seems super sturdy + we love the look • but holy hardware... lots of nuts + bolts 😆

👩‍🌾🪴👩‍🌾 here’s to deeper roots + growing more food with @alexeibcreative and our little human • looking forward to sharing more as we create a living food forest in our yard 🥦🥒🥬🍏🍐🍎🍉🫐🧅🥕🍠
👩‍🍳why i make my own crackers: bc most cra 👩‍🍳why i make my own crackers: bc most crackers are loaded with inflammatory seed oils (canola, sunflower, safflower, soy, etc) • these SAVORY SEED CRACKERS are made with just a few simple ingredients • so easy to make • gluten free, nut free, grain free  and vegan-friendly • they have just the right amount of crispy saltiness, which is why we eat crackers, isn’t it?

INGREDIENTS

* 1 cup sunflower seeds -preferably soaked and dehydrated (activated)
* 1/2 cup pumpkin seeds – preferably soaked and dehydrated (activated)
* 1/2 cup sesame seeds 
* 2 tbsp nutritional yeast 
* 3 tbsp melted ghee or coconut oil
* 2 tbsp coconut aminos OR gluten free tamari 
* OPTIONAL: coarse sea salt (or regular salt) for sprinkling 

INSTRUCTIONS
1. Preheat oven to 300’F.
2. Place sunflower and pumpkin seeds into food processor and process until you get a coarse flour-like consistency (about a minute or so).
3. Add remaining ingredients and pulse until well combined and mixture sticks together and begins to form a ball.
4. Press mixture into a firm ball and press down onto a surface lined with parchment paper.  Cover with a second piece of parchment paper and roll out to 1/4 inch (or thinner) depending on how thick you want your crackers.
5. Lift parchment paper and place onto large baking sheet. Score into desired sized crackers with sharp knife or pizza cutter. Sprinkle with coarse sea salt or regular salt, if desired. 
6. Bake for 18-22 minutes until desired crispiness. Use the sharp end of a spatula to separate crackers. Allow to cool completely before storing in air-tight glass jar. (If you like them EXTRA crispy, pop them back in the oven for a minute or 2 after you separate them.)
🧘🏽‍♀️ how are you investing in yoursel 🧘🏽‍♀️ how are you investing in yourself? • what are you doing DAILY to build your wellness bank, to create abundance, to fuel + nourish your body, to make yourself more resilient, to create peace in your mind? 

🧘🏽‍♀️ it’s the small daily habits that build a BIG healthy life • only you can show up for yourself this way • resist making excuses • lean into consistency • remember that you, just like plants + toddlers , thrive on rhythm + routine • pour into yourself just a little bit every day 💗
🌊🙏🌊 sunday church • have a sweet day, y 🌊🙏🌊 sunday church • have a sweet day, you beautiful humans 💗
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