Marina’s Peach Clafouti (Gluten Free)

My husband picked fresh peaches yesterday and we expected company last night.  I decided to try something new with peaches.  Came up with this recipe (originally it was with sugar and regular flour).  Turn it in to Paleo/Primal friendly. Everybody enjoyed it and the whole Peach Clafouti was gone 🙂


½ cup honey or maple syrup (add less if you don’t like it as sweet)
½ cup coconut milk full fat or half/half
3 eggs
1 teaspoon vanilla extract
pinch of salt
1/4 cup coconut flour

½ cup almond flour

½ cup tapioca flour

3 cups peaches, sliced


In a blender, combine the ingredients, and blend on high for 1 minute, scraping the sides once midway.

Into a 9-inch glass pie dish or a fluted porcelain tart dish that has been oiled first.

Arrange 3 cups of sliced peach in the partly filled pan. Pour on the remaining batter and bake at 350 until the top puffs and starts to turn golden-brown, about 45-60 minutes.



3 thoughts on “Marina’s Peach Clafouti (Gluten Free)

  1. Pingback: Pear and Mango Sponge Blog

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