Meet our new guest blogger Ali [Pear Clafoutis Tart – Gluten Free]
Welcome to our new gluten free blogger Ali!
I realized today that it’s been 7 years since I was diagnosed with Hashimoto’s Thyroid disease, and 3 years ago I learned I also have Celiac and started tackling the challenges of living gluten free. It’s been fun, pull your hair out frustrating, and slowly I’ve healed.
I baked everything I craved, had epic failures and fabulous triumphs like my spectacular gluten free bread, but I wasn’t feeling as healthy as I hoped I would, and I knew there was more that I needed to do to heal my body. I started taking probiotics and vitamins but my tummy still hurt and I was depressed.
So my next step was to cut out dairy, sugar, grains, and make my own yogurt and almond milk. I rarely eat commercial food anymore and make almost everything from scratch. Now and then you will still find me munching Chocolate Rice Chex at midnight but I’m only human.
I’m thrilled to have found a very special company here in Brevard county called Space Girl Organics and I think my final journey to complete health is eating organic.
My Pear Clafoutis is easy to make and so delicious using fresh organic butter, eggs and pears that Space Girl Organics offer on their site.
Paleo Pear Clafoutis, GF, SF, milk free, grain free
•5 tablespoons organic butter, melted
•1/4 teaspoon gluten free cornstarch
•1 cup almond meal, finely ground, grind small batches in coffee mill until light and fluffy, sift and regrind.
•1/2 cup leftover ground almond mash, dried (from making almond milk) or just use 1/2 cup more almond meal *see notes
•3 large organic eggs
•pinch sea salt
•1/4 cup local honey
•2-3 organic pears, cored and sliced 1/4″ thick
Preheat oven to 350 degrees and grease your pie plate with butter
1.In a large mixing bowl, whisk together the melted butter, cornstarch.
2.Add 1 cup almond meal and 1/2 cup dry almond mash or if you don’t make almond milk, use a total of 1 1/2 cups finely ground and sifted almond meal
3.Whisk in eggs, salt and honey until smooth.
4.Pour into the greased pie plate
5.Lay the pears over the batter in a circular overlapping pattern.
6.Bake for approx. 45 minutes or until brown on the bottom and edges and set in the middle. You can eat it warm or cold. It will set up more as it cools.
Notes- I always soak my raw gluten free almonds overnight to make them more digestible. Drain the water and then dry your nuts in the oven or if you’re like me and hate to waste energy, use a toaster oven on the lowest setting. Mine goes down to 150. Slow roast in a single layer until crispy and dry. Store in tupperware in the fridge and use for baking and making Almond Milk
Originally Posted on http://glutenfreehomebakery.blogspot.com