Summer Berry Clafoutis
We asked the BT1 community to submit their favorite breakfast recipes, so we could share them for others to enjoy. This recipe for Summer Berry Clafoutis was submitted by Elizabeth Arnold.
We’ve all likely heard the expression that “breakfast is the most important meal of the day.” While that exact theory is a topic for debate, when it comes to diabetes management an argument can definitely be made for that statement. If you start your day with a sugary food option (donut, cereal, etc.) your blood sugar will likely have an initial spike, followed by an inevitable crash. Or it just remains high and you’re spending the rest of the morning correcting highs and/or lows. It definitely seems that what you have for breakfast can really set the tone for you blood sugar management for the day.
This Summer Berry Clafoutis is the perfect summer breakfast dish! Fresh berries make for a great summer clafoutis, but this recipe has endless variations for any time of the year: lemon blueberry, apple cinnamon, peaches and cream, strawberry rhubarb, raspberry almond, pear and cardamom, cranberry orange, etc. It truly is a seasonal recipe that can be adapted to almost any fruit, spice, or flavoring of your choice.
- 4 eggs
- 1/2 cup heavy cream or half and half
- 1/2 cup almond flour
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Butter (for greasing the baking dish)
- 1 cup fresh mixed berries (blueberries, raspberries, strawberries & blackberries)
- Preheat oven to 350° degrees.
- Combine eggs, cream, almond flour, honey and vanilla in a blender and blend until smooth (alternatively, combine in a medium bowl and whisk until smooth).
- Pour batter into 8″ or 9″ greased baking dish. Add berries one by one so they are scattered throughout the dish.
- Bake for 25-30 minutes until golden and puffy.
Makes 8 servings
Per serving: 166 calories, 13 g total fat, 9 g carbohydrates, 1 g fiber, 7 g sugar, 5 g protein
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