09 Apr 2011

The Author

Sheryl Goldstein
Sheryl is the founder of The No Gluten Solution: Feeding Family and Friends, which is the culmination of her talents, skills, and her personal desire to develop an effortless style of cooking good food, making her guests comfortable, and always having an excuse for a dinner party.


Blueberry-Peach Clafouti

This clafouti is part pie, part custard, and part cake. It is a perfect breakfast treat. Some people might prefer to make theirs custardy, but this is how I like it best. I have been known to sneak pieces for a late night snack with a scoop of vanilla ice cream on top (just don’t tell!).


1/4 cup vegetable oil

2 cups brown rice flakes

1 cup millet flour

1/4 cup non-fat Greek yogurt

3 large eggs

1/2 cup low fat milk

1/4 cup applesauce

1/4 teaspoon baking powder

1/2 cup sugar

3 peaches, peeled and sliced

1 cup blueberries


Equipment: One large mixing bowl, 2 quart baking dish

  • Preheat oven to 350 degrees
  • Coat baking dish with non-stick vegetable spray.
  • Place all the ingredients in the mixing bowl except for the peaches and blueberries.
  • Stir ingredients until thoroughly blended. Carefully add the fruit, and stir until it is evenly distributed in the batter.
  • Pour batter into baking dish, and bake for approximately 30 minutes or until a knife comes out clean when inserted into the center.
  • Note: If peaches are out of season, frozen peach slices work nicely, but take care to defrost them before using, and drain any excess juice. Plums also work well in this recipe as a swap for the blueberries.

Serves 6

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