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Make this protein-rich Blueberry Clafoutis for breakfast or a healthy dessert! This clafoutis is gluten-free and vegetarian and easy!
Preheat oven to 350F. Use 1/2 Tablespoon butter to grease a 10.5" tart pan. Once greased, sprinkle with 1 1/2 Tablespoons of coconut palm sugar.
Add cleaned and dried blueberries to tart pan and set aside.
Add eggs, non-dairy milk, butter, and both vanilla and almond extracts. Process until smooth. Pour over blueberries.
If using sliced almonds, carefully place them around the perimeter of the Clafoutis.
Gently place in oven on center rack and bake, undisturbed, for 55 to 60 minutes, until edges are brown and center looks firm.
Remove and cool on a wire cooling rack for 15 to 20 minutes before slicing into 10 servings. Enjoy!