Following the red fruit clafoutis, here's a kiwi and rhubarb clafoutis, both meltingly soft and tangy. It's a dessert that's both light and satisfying, and itslow glycemic index thanks to coconut sugar and spelt flour.
Kiwi provides a boost of energy, while rhubarb, rich in fiber, ensures optimal digestive comfort. This indulgent dessert is specifically designed to meet the nutritional needs of active women during this transitional phase, thanks in particular to the use of almond cream rich in magnesium and vitamin E.
This recipe is the perfect compromise between indulgence and hormonal balance to prevent the discomforts of perimenopause.
Ingredients
Preparation
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Preheat your oven to 180°C (350°F). Lightly grease an ovenproof dish with a little coconut or olive oil, or use a silicone mold. Arrange the rhubarb pieces in the bottom of the dish and sprinkle with 20g of coconut sugar. Set aside.
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In a bowl, beat the eggs. Add 140g of almond cream and mix well to loosen the mixture. Gradually pour in the milk, whisking constantly to avoid lumps. Then, stir in the flour and vanilla.
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Add the sliced kiwis on top of the rhubarb pieces and mix gently.
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Gently pour the almond mixture over the fruit. Bake for 25 minutes. The clafoutis should be golden brown on top and still slightly wobbly in the center.
