Clafoutis with Apricots, Peach and Gooseberries
Clafoutis with apricots, peach and gooseberries - French fruit dream from the oven. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
This clafoutis variant is healthier compared to classic recipes, because the white flour is replaced with wholemeal flour.
You can replace the fruit as you wish: in late summer and autumn, plums are a perfect match. In winter you can also prepare the clafoutis with apple wedges.
(Percentage of daily recommendation)
| Calorie | 232 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 13.6 μg | (30 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 357 mg | (9 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 168 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 3 Apricot
- 1 Peach
- 7 ozs Gooseberry
- ½ Vanilla bean
- 5 eggs
- 3 ozs coconut sugar
- 1 pinch salt
- 1 pinch Organic lemon zest
- 3 ½ ozs Spelt flour
- 6 ozs milk
- 1 Tbsp Canola oil
Kitchen utensils
Preparation steps
Clean and wash the apricots, peaches, and berries. Halve apricots and peach, remove pits and cut into slices. Cut the vanilla pod in half lengthwise and scrape out the pulp with a knife.
Separating eggs. Mix the egg yolks with sugar, vanilla pulp, salt, lemon zest and flour with a whisk until smooth.
Beat the egg whites until stiff. Slowly mix milk into the mixture, fold in beaten egg whites.
Brush the mold with oil. Pour the dough into the form, spread the fruit on top, and bake in a preheated oven at 325°F for 35-40 minutes.
Serve clafoutis warm.
