Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  We are continuing our series of summer recipes featuring in-season produce. Our featured ingredient this week is nectarines—so good for you!   And our recipe is for a yummy baked dessert which includes nectarines AND raspberries.   This is a classic French dessert (think ala Julia Child) with the fancy French name Clafouti (cla-foo-tea).   Clafouti is a delicious sort-of-cake, sort-of-custard, very light, perfect for summer dessert (but oh-so-simple).   As typical I have made it gluten free (dairy free, too) but it can also be made with traditional all-purpose flour.  You can make clafouti with practically any type of ripe, juicy fruit.  In the past, we have enjoyed pear, cherry, and blueberry variations.   You might remember a few weeks ago we had a recipe for Fruit Crisp.  These two recipes both feature yummy, ripe, juicy, seasonal fruits but differ in their texture.  The Crisp is just that…a crispy, oatmeal-based topping for the fruit; while this Bake (clafouti) is more tender and delicate.  *** I’d love to know which presentation your family enjoys most!

Nectarine-Raspberry Clafouti (Fruit Bake)

Ingredients:
1 tablespoon coconut oil (or butter) 
3 large ripe nectarines
1 (6 ounce) container raspberries
3/4 cup gluten free all-purpose flour
1 teaspoon baking powder
pinch of salt
3 tablespoons agave nectar
2 large eggs
1 cup almond milk
1 teaspoon almond extract

Directions:

• Preheat oven to 400.
• Grease a 1+1/2 – 2 quart ceramic baking dish with a small amount of coconut oil (or butter).
• Pit the nectarines and then roughly chop.
• In a blender container, mix all ingredients except for the fruit ‘til smooth and foamy, just a minute or so.
• Pour about 1/4″ of batter into the baking dish. Place in oven ‘til batter looks slightly set (about 2 minutes).  Remove from oven.
• Add chopped nectarines on top and pour in the balance of the batter;  scatter the raspberries on top, pushing them down gently into the batter with your finger.
• Put baking dish back into oven; REDUCE HEAT to 350,  and bake for 45 minutes.
• The clafouti is done when it has puffed and lightly browned; check by using a thin knife inserted into the center that comes out clean.
• Set aside to cool slightly.  Can be eaten warm or cold.    Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen