In the summer time, we bike down long country roads, trailer in tow, to an organic blueberry farm where we fill our hands, bellies and bags with fresh berries, bright and sweet. I spend the next week tossing them into lunches, serving them with cream for dessert, and baking what seems like an unending supply of Whole Grain Blueberry Muffins.
Blueberry Clafoutis
I also make blueberry clafoutis, a traditional fruit-packed French dessert that hovers somewhere between a custard and a cake. A mildly sweet, egg-rich batter envelops fresh fruit, classically sweet cherries, to make a dessert that’s lovely and creamy.
You can use fresh or frozen blueberries in this clafoutis, and I favor using sprouted whole grain flour (find it here or make your own), and blend it with fresh milk and eggs.
Blueberry Clafoutis
Ingredients
- Butter for the pan
- 1 1/4 cups milk
- 1/2 cup whole unrefined cane sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup all-purpose einkorn flour
- 2 cups blueberries fresh or frozen
Instructions
- Butter a 1 1/2-quart flame-proof baking dish, and then heat the oven to 350 F.
- Pour the milk into a high-powered blender along with the sugar, vanilla, salt, eggs, and flour. Blend until they form a smooth batter.
- Set the burner on the stove to low heat, and place the baking dish on the burner. Pour about 1/4 inch of batter into the dish, and allow it to cook until lightly set and bubbles begin to appear in the center of the batter, about three minutes. Turn off the heat, and then scatter the berries over the film of batter. Pour the remaining batter over the top of the berries.
- Transfer to the oven and bake until set, and golden brown on top, about 45 minutes.
Nutrition
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By cooking tough cuts of meat (like flank steak and grass-fed beef and bison) at the constant, slow temperature of sous vide, you give plenty of time for the collagen and fat in your steak to liquefy. And that means BIG flavor and impossibly tender meat.
It's my go-to for cooking steak.
First, you'll need to give the steak a nice rub with cumin, coriander and fine sea salt.
Next, you'll vacuum seal it. And that's where the @FoodSaver FM2000 comes in. It's super sleek, affordable and small enough to tuck into your cupboard when it's not in use. It's also a best-selling brand, ETL safety certified and it has a 5-year limited warranty.
I also use it to vacuum seal leftovers for the freezer (no freezer burn!), and to freeze the berries and other goodies from the garden.
After vacuum sealing the steak and tossing it in the water bath to cook, give it a nice sear. Then slice and serve with a fragrant herb sauce.
Grab the full recipe in the link in my bio. 💚
#foodsaver #foodsaversousvide #sousvidecooking #grassfedmeat #flanksteak #nourishedkitchen")
Hi Jenny, this recipe sounds amazingly Delish! What substitutes might you recommend for the 1/2cup sugar?
This turned out very nice. Some of the other comments say it is better as it cools.mine never lasted that long. The kids gobbled up the whole thing. I used a cast iron pan to cook it in.
Made it and loved it! Pretty much followed the recipe except I only had sprouted pastry flour and it seemed to work fine.
So glad you liked it!