Blueberry Clafoutis

Quickly becoming a staple on our table is clafoutis: peach, blueberry, raspberry. They’re sinfully easy to prepare and delightfully creamy. My toddler begs for them and can eat an entire recipe all by himself.

While you can serve a blueberry clafoutis for dessert, it’s particularly good for a brunch or breakfast.

To make Blueberry Clafoutis, you’ll need:

• 1 to 1 1/2 Cups of Organic Blueberries (I’m using frozen)
• 3 Eggs from Pastured Hens
• 1 Cup Organic Whipping Cream
• 2 Heaping Teaspoons Flour (Use sprouted flour if you suffer from mineral deficiencies or if you’re concerned about phytates)
• 3 Heaping Teaspoons Dehydrated Cane Juice

Instructions:

1. Rinse and drain your blueberries and then layer them on the bottom of a pie plate.
2. Now pour your cream, eggs, dehydrated cane juice and flour into a mixer.
3. And mix it up.   What else would you do?
4. Pour the thin–very thin–batter over the berries.
5. The berries should be completely covered in the creamy, liquidy goodness.     Bake the clafoutis in the oven at 375 ° F until the top is golden brown and an inserted knife comes out clean.
6. Fix yourself a serving before your toddler eats the whole damn thing all by himself.

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