Blackberry Coconut Clafoutis
You can use fresh or frozen berries in this blackberry coconut clafoutis recipe – just one cup of raw blackberries contains around 30mg of vitamin C – about half your daily recommended amount! Replacing the sugar with xylitol helps keep the calories and overall sugar content down. Serve with plain yogurt for a healthy treat. Serves 4.
Preheat the oven to 180ºC, gas mark 4. Grease a shallow, ovenproof dish then dust lightly with a little xylitol.Whisk together 5 free-range eggs in a mixing bowl until light and frothy, add 100g xylitol (or coconut sugar) and whisk until well blended.Fold in 75g plain flour and gradually pour in 250ml coconut milk and 1tsp vanilla extract. Put 400g blackberries in the base of the dish then pour the batter over.Bake in the centre of the oven for 40-45 mins until golden brown and firm to the touch. Serve with yogurt.