Plum Clafoutis. Trust me, you don't want to miss this one.
  • 10-15 ripe plums
  • 6 tablespoons dehydrated whole sugar cane, divided
  • 3 pastured eggs
  • 1⅓ cup whole milk (or cream if you’re up for it!)
  • ⅓ cup almond flour (or just finely ground almonds)
  • ⅓ cup organic, all-purpose, unbleached flour OR sprouted whole wheat flour OR an additional ⅓ cup almond flour (for all my gluten-free peeps)
  • 1 teaspoon freshly grated lemon zest (don’t skip this!!!)
  • 1 tablespoon high-quality vanilla extract
  • Small pinch salt
  • Small pinch of freshly grated nutmeg
  1. Cut the plums in half and remove the pits. Lay, cut side down, in a baking dish. I’ve made this multiple times and used both a rectangular dish, as well as a pie dish – both worked great.
  2. Sprinkle the plums with 3 tablespoons of rapadura.
  3. In a food processor or high-powered blender, blend together the eggs, milk, additional 3 tablespoons of Rapadura, almond flour, sprouted whole wheat flour (or additional almond flour), lemon zest, vanilla, salt, and nutmeg. Blend for 1 minute or until nice and frothy and combined.
  4. Pour the batter over the plums.
  5. Bake in a preheated 375 degree oven for 50-60 minutes or until fragrant and golden.
Recipe by The Elliott Homestead at