Fig & Wild Almond Clafoutis

We had a meeting for The Breakfast Rave this week. Well, there’s something a little askew about calling what we do a ‘meeting’. A meeting would suggest minute taking and schedules. There’s none of that. There’s eating amazing food together and coming up with as many ideas to make the next Rave just that little bit cooler than the last.

We all bring a plate to each meeting. I’m not sure if that was ever a written rule or something unspoken that just came along as part of the Rave when it found us, but it’s a really good thing. None of us ever know what each other will turn up with and yet it always seems to have a theme. If we had to name it, it’d be synchronicity. For sure.

In keeping with that, I’d decided on a whim to go and wildcraft some almonds from the trees on the side of the road near us. They’re really old and gnarly. Some years there’s almonds, other years not so many. I was happy to pull up to trees laden with nuts. It’s a cute spot overlooking an old church, completely out in the middle of nowhere amongst vineyards and wheat paddocks. I love it.

A decent haul of almonds and some figs from a friend’s tree and clafoutis just about made itself. The coolest thing was, although I had everything ready to go to make an almond milk custard to go with it, I ran out of time before everyone arrived. Actually that wasn’t very cool at all, but, when everyone walked in, in walked a bowl of raw caramel too and the perfect team up to fig clafoutis happened. Just like that. Rave synchronicity. Again.

 

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Fig & Wild Almond Clafoutis

 

2/3 cup organic GF flour mix

1/4 cup organic wild almond meal (make your own if you can)

3 tbsp flaxseed meal in 9 tbsp water

1/2 cup fresh organic almond milk

1/2 cup organic coconut cream

1/2 cup organic panela

1/4 tsp cloves

1 tsp cinnamon

10-12 organic figs

2 tbsp raw organic coconut oil

lemon zest from 1 organic lemon

 

Pre heat oven to 180C.

Butter a glass or pyrex flan dish with coconut oil.

Mix together the flour, almond meal, panela and spices in one bowl. In another bowl mix the coconut milk, almond milk, melted coconut oil, soaked flaxseed and lemon zest.

Cut the figs in halves and put them in the flan dish. Mix the dry ingredients with the wet and pour the batter over the figs.

Cook for 35-40 minutes until caramelised around the edges and all puffed up.

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