Huckleberry Clafoutis – THM S

Tired of eggs for breakfast but know they are a good protein source? Looking for a way to incorporate berries into your breakfast? Look no further! This week-long experiment in my kitchen has had me looking forward to the first meal of the day. After all, I had to try a couple of different shapes of baking dishes, more than one kind of fruit, creating S, FP, and E versions (E Clafoutis is a separate post) and microwaving versus oven-baking. Oh! I didn’t try it with frozen fruit… sorry. Maybe I should hold this blog post another week! But I won’t be that mean.

If you’re not familiar with S, E, and FP, click here to learn more about Trim Healthy Mama.

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While you can technically do this recipe in a 2-cup Pyrex dish, it does better in a 4-cup baking dish. One reason is that it will puff up a lot while cooking, and the juices will possibly dribble down the outside. Once I just placed the Pyrex dish in a cereal bowl to cook, and that was fine. But reason number two is that, when I googled clafoutis, I discovered most are baked in a pie pan, and the first direction is to cover the bottom with a single layer of fruit. So… it’s your discretion. It works either way, and is just as delicious. I didn’t notice a texture difference or cooking time difference.

So, let’s get started!

Recipe: Berry Clafoutis (S)

(single serve)

To prepare your 4-cup baking dish, smear the bottom and the sides with:
• 1 teaspoon butter (more or less can be used — just make sure to cover). Then shake
• 1-2 teaspoons of monkfruit/erythritol blend (or your choice of sweetener) to coat the butter, then spread out:
• 1/2 cup berries. I used huckleberries, but you can also use blueberries, raspberries, or strawberries. Technically, for THM S or FP, you can use up to one cup of strawberries or raspberries, but the half-cup max for blueberries is a good amount for this clafoutis.

In a separate bowl, mix:
• 2 eggs
• 1/2 cup nut milk, such as cashew or almond
• 1/4 cup THM baking blend
• 2-3 tablespoons monkfruit/erythritol blend (or your choice of sweetener), to desired taste
• pinch salt
• 1/4 teaspoon almond extract

Mix well then pour the beaten egg mixture over the berries in the baking dish. Microwave for 3:40 (three minutes and forty seconds) or until there is only a bead of moisture in the center of the batter. Note that the batter will puff up and then deflate.

Alternatively, bake in a 350º oven for 30-40 minutes. Make sure you have a drip pan beneath the baking dish!

Sprinkle with a light dusting of a powdered sweetener such as Swerve or Gentle Sweet if desired.

Dig in! Enjoy your fresh, protein-anchored bowl of deliciousness! But are you looking for something lighter? Here you go.

Recipe: Berry Clafoutis (FP)

(single serve)

To make a Fuel Pull Berry Clafoutis, there are two simple changes to the above recipe.

1. Instead of smearing the glass baking dish with butter, give it a light spray of coconut oil before coating with sweetener.
2. Replace the two whole eggs with 4 egg whites (1/2 cup).

That’s it! Everything else remains the same, but now you have a low carb AND low fat AND very delicious breakfast! You’ll notice the color is a bit different, too, since there are no yolks to “warm up” the tone!

This is a breakfast Sadie from Raindrops on Radishes would totally enjoy in her Trim Healthy Mama story!

Please Note: I am not an authorized Trim Healthy Mama coach or blogger, although I play one in fiction…