This post brought to you by DairyPure Milk. The content and opinions expressed below are that of Stuff Parents Need.
Friends, this summer I have been working really hard to give our refrigerator and our pantry a makeover. I’m not talking so much about aesthetics (although did you catch the lighting hack we did with our fridge? It’s worth the read!). I’m talking about overhauling the types of food we are eating and making healthier choices.
For example, I’m becoming very brand loyal with our milk. I always look for the DairyPure label wherever I am because I really trust the exclusive 5 Point Purity Promise:
- No artificial growth hormones (no significant difference has been shown between milk derived from cows treated with the artificial growth hormone rbST and non‐rbST‐treated cows).
- All milk is tested for antibiotics
- Continuously quality tested to ensure purity
- Only from cows fed a healthy diet
- Cold shipped fresh from your local dairy
We’re also changing out the types of food in our pantry, opting for as many non-GMO options as possible (pantry makeover post forthcoming!). But even with these shifts, I’m still the same type of chef in the kitchen: I want things I make to be as simple as possible.
Today I’m showing you a dessert that sounds unbelievably fancy (as all french words tend to do) but scroll through the tutorial and you’ll see that you can make something absolutely breathtaking and delicious in precious little time and with just a few ingredients. That’s my kind of recipe!
Chocolate Clafoutis with Strawberries
Let’s get started so I can show you how simple this really is!
Ingredients:
- 1 1/4 cups DairyPure milk (I suggest whole or 2%)
- 1/2 cup all-purpose flour
- 1/3 cup cocoa powder
- 2/3 cup sugar (I used a blend of white sugar and coconut sugar)
- 3 eggs
- 1 tsp vanilla extract
- 1/3 cup strawberry preserves
- for garnish: powdered sugar fresh strawberries
Preheat your oven to 350 degrees. Begin with 6 individual ramekins, and butter them so that your clafoutis will not be stuck to them after baking. I have a super sophisticated method of buttering my ramekin dishes, as can be seen below.
Now it’s time to add everything except the strawberry preserves and the garnishes into a food processor (you can also do this with a mixer).
Blend until smooth. You might feel a little worried that your mixture looks quite runny. I freaked out a little bit, too, but just trust me. Clafoutis has a final texture that is a somewhat similar to a custard, so you are on the right track.
Pour your batter into your 6 ramekins; they should each be roughly 2/3 full. Now add a spoonful of strawberry preserves (roughly 2 tsp) to the center of each clafoutis.
Bake for 35 minutes, give or take. Try hard not to open the oven door as this is a delicate dessert that falls in on itself quickly after coming out of the oven. You don’t want it to fall before it is done if you can avoid it. You will know it is done when it is nice and puffed up and it also doesn’t jiggle too much.
Remember, you have strawberry preserves in the center of your clafoutis, so dont’ be alarmed when you dig in and it looks a bit mushy, like this. The taste will be divine!
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