{"id":4986,"date":"2020-08-25T02:57:09","date_gmt":"2020-08-25T06:57:09","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=4986"},"modified":"2025-11-09T18:23:59","modified_gmt":"2025-11-09T23:23:59","slug":"gluten-free-cranberry-clafoutis-crustless-custard-pie","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/gluten-free-cranberry-clafoutis-crustless-custard-pie\/","title":{"rendered":"Gluten-Free Cranberry Clafoutis (Kla-foo-TEE) Crustless Custard Pie"},"content":{"rendered":"

Gluten-Free, Dairy-Free, Kosher Pareve,
\nA Quick Ultra-Fancy Dessert… A <\/span><\/strong>No-Crust
\nCustard Pie, “Cranberry <\/strong>Clafoutis” (klah-foo-TEE’)
\nPure heaven on earth! “Cranberries and cream”<\/span><\/strong>
\n<\/span>
\nThis is worth raving about! It’s too easy! All you do is throw
\nin your ingredients. <\/span>It makes its own reasonably firm custard
\nquietly in the oven without your attention.<\/span><\/strong><\/span><\/span><\/p>\n

Surprise! The berries tend to rise to the top, so pretty.<\/span>
\nThey start out buried on the bottom.<\/span><\/p>\n

I got the most exciting surprise results I’ve ever had in such
\na <\/span>quick to throw together, no-fuss simple recipe. <\/span>It is French
\nin origin.<\/span><\/p>\n

It’s extra fancy just sprinkled with powdered sugar.
\n<\/span>If you’d love an egg-custard-filled pie without standing
\nand stirring over a double boiler, this will amaze you!<\/span><\/p>\n

Once you start making a clafoutis like this one, you\u2019ll find
\nyourself substituting any fresh fruit you like, for a ‘Clafoutis’
\nyear-round; Cherries, Blueberries, Raspberries, Strawberries,
\neven Peaches..
\n<\/strong><\/span><\/span>
\n<\/span><\/p>\n

\"\"<\/p>\n

 <\/p>\n

I never had a reason to try a recipe with cranberries. But
\n<\/span>a well-meaning neighbor was <\/span>moving and had a 2 lb.
\nbag of frozen cranberries to give away. Naturally, being the
\nneighbor who bakes the most, I (was offered them first. It was
\n<\/span>the middle of summer in South Florida, so I wasn’t planning any
\nbig baking project. I couldn’t spare room in my freezer for the
\ncranberries. But I couldn’t see them going to waste.
\n<\/span>
\n<\/span>I happened to have saved one recipe<\/span> that called for 3 cups of
\ncranberries! That recipe was neither gluten-free nor dairy-free
\nYou can never be sure a first-time recipe will be successful.
\n<\/span>I couldn’t resist putting those cranberries to good use.<\/span><\/p>\n

I had to gamble a can of coconut milk and 6 eggs to<\/span>
\nattempt to convert it this conventional recipe to gluten-free<\/span>
\nand dairy-free. I told myself at least the cranberries were <\/span>free!\u00a0<\/span><\/p>\n

Well cranberries are not just for holidays any more!
\nNot after this <\/span>touched my taste buds! Creamy custard
\nis a perfect<\/span>\u00a0compliment to tart sweet cranberries.<\/span>
\nI’d call this “cranberries and cream.” It looks so pretty!<\/span><\/p>\n

 <\/p>\n

\"\"
\n<\/span><\/p>\n

Cranberry Clafoutis<\/strong> (kla-foo-TEE’)<\/span>
\nCook:\u00a0 Total time: 1 hr. 30 mins<\/span>
\nYield: 6 to 8 servings<\/span>
\nShare This Recipe<\/span><\/p>\n

Ingredients<\/strong><\/span>
\n3 large eggs plus<\/strong> 3 egg yolks<\/span>
\n1 cup coconut sugar<\/span>
\n2 cups full fat Coconut milk or coconut cream
\n<\/span>\u00bc cup + 2 tbs. oat flour
\nand 2 tbs. Tapioca starch<\/span>
\n3 tbs. Grand Marnier orange liqueur (or orange juice), OR
\n(I used \u00bd tbs. orange extract<\/strong> + 2 \u00bd tbs. water) Plus<\/span>
\n1\u00bd teaspoons vanilla extract<\/span>
\nPinch of salt<\/span>
\n2\u00bd cups fresh or frozen cranberries, Pulsed slightly in
\nthe processor.<\/span><\/span>
\nConfectioners’ sugar, for dusting when serving.<\/span><\/p>\n

Directions
\n<\/strong>Position a rack in the center of the oven. Preheat to 425\u00ba F.
\nOil the bottom and sides of an 11-inch ceramic or glass
\noven-dish.
\nIn a small bowl, Toss the cranberries with \u00bc cup
\nplus 1 tbs. of the sugar.
\nSpread the sugared cranberries in the bottom of the
\ngreased baking dish. Bake until the mixture starts to
\ncaramelize, about 20 minutes.<\/span><\/span><\/p>\n

Remove from the oven and reduce the temperature<\/span>
\nto 375\u00ba F.<\/span>
\nCombine the eggs, egg yolks, 1\/2 cup sugar, the Coconut<\/span>
\nmilk, flour, Grand Marnier, vanilla and salt in a blender.<\/span>
\n
\nI used my food processor (half the batter at a time).<\/span>
\nIt was too small for all the ingredients in one spin.<\/span><\/p>\n

Pulse until the sugar has dissolved and the batter is<\/span>
\nsmooth, about 1 minute. Let sit at room temperature,<\/span>
\n30 minutes, set on a baking sheet in the chance<\/span>
\nany batter spills over.<\/span><\/p>\n

 <\/p>\n

\"\"<\/p>\n

Carefully pour 1 cup of the prepared batter into the hot
\npan of popped cranberries, and let sit 5 minutes, then pour
\nin the remaining batter.
\nSprinkle the remaining 3 tablespoons sugar over the top.
\nBake until puffed and almost set, about 30 minutes. Transfer to
\na rack and let cool 20 minutes.
\nDust with confectioners’ sugar (in a small strainer) when
\ncompletely cool, just before serving.<\/span><\/span><\/p>\n

 <\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ++++++++++++++++++++++++++++++++<\/strong><\/span><\/p>\n

\u00a0It’s worth visiting if you have a kitchen<\/a><\/p>\n

 <\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Gluten-Free, Dairy-Free, Kosher Pareve, A Quick Ultra-Fancy Dessert… A No-Crust Custard Pie, “Cranberry Clafoutis” (klah-foo-TEE’) Pure heaven on earth! “Cranberries and cream” This is worth raving about! It’s too easy! All you do is throw in your ingredients. It makes its own reasonably firm custard […]<\/p>\n","protected":false},"author":1,"featured_media":4988,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,18,17,45,74],"tags":[387,386,376,389,23,29,421,27,46,79,388],"class_list":["post-4986","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cakes","category-desserts","category-gluten-free","category-kosher-pareve","tag-clafoutis","tag-cranberry","tag-crustless","tag-custard-filled","tag-dairy-free","tag-easy","tag-easy-fancy-dessert","tag-fancy-desserts","tag-gluten-free","tag-kosher-pareve","tag-no-crust-pie"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4986","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=4986"}],"version-history":[{"count":41,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4986\/revisions"}],"predecessor-version":[{"id":9239,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/4986\/revisions\/9239"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/4988"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=4986"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=4986"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=4986"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}