Clafoutis with red berries and almond cream

Here's a revisited family classic that's still just as delicious: a clafoutis with red berries and almond cream. It's a melt-in-your-mouth dessert featuring red berries and the nutritional richness of almonds: the result is both light and satisfying.

Thanks to the use of almond cream rich in magnesium and vitamin E, this clafoutis supports your nervous system to reduce irritability and anxiety, while providing a powerful antioxidant barrier thanks to the anthocyanins in the red berries. A low-GI that stabilizes your blood sugar for a peaceful end to the day, without an insulin spike.

Why this recipe is perfect for you:

Nerve Support: The magnesium in almonds helps with muscle and mental relaxation.
Natural Anti-Aging: Vitamin E and polyphenols from red berries protect your skin's radiance and the suppleness of your tissues.
Hormonal Comfort: A healthy alternative to industrially produced sugary desserts to avoid inflammation.

Preparation time: 10 minutes

Cooking time 30 minutes

Total time 40 minutes

Cooking method: Traditional

Difficulty: Beginner

Servings: 4

Ingredients

200g 250g of red berries (fresh or frozen)
140g Cream of Almond
2 whole eggs (rich in protein and choline for mood)
150 ml of semi-skimmed or plant-based milk (almond or soy for phytoestrogens)
40g of spelt flour (or wholemeal flour)
1 teaspoon of vanilla extract or a little cinnamon
20g of coconut sugar (or 1 tbsp of agave syrup)

Preparation

1
In a bowl, beat the eggs. Add 140g of almond cream and mix well to loosen the mixture. Then gradually pour in the milk while whisking to avoid lumps.
2
Incorporate the flour and spices (vanilla or cinnamon). The batter should have the consistency of a slightly thick and smooth pancake batter thanks to the almond.
3
Preheat your oven to 180°C. Lightly grease an ovenproof dish with a little coconut or olive oil. Arrange the berries generously in the bottom of the dish.
4
Gently pour the almond mixture over the fruit. Bake for 30 minutes. The clafoutis should be golden brown on top and still slightly wobbly in the center.

Note

"The secret to this clafoutis lies in the gentle cooking: by not exceeding 180°C, you preserve the precious fatty acids of the almonds and the delicate vitamins of the red berries. If you use frozen fruit, do not defrost it before baking to keep all its juice in the center of the batter!"

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