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Plum Clafoutis. Trust me, you don't want to miss this one.

4 from 2 votes


  • 10-15 ripe plums
  • 6 tablespoons dehydrated whole sugar cane divided
  • 3 pastured eggs
  • 1 1/3 cup whole milk or cream if you’re up for it!
  • 1/3 cup almond flour or just finely ground almonds
  • 1/3 cup organic all-purpose, unbleached flour OR sprouted whole wheat flour OR an additional 1/3 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


  • 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.
  • Sprinkle the plums with 3 tablespoons of rapadura.
  • 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.
  • Pour the batter over the plums.
  • Bake in a preheated 375 degree oven for 50-60 minutes or until fragrant and golden.