This is my lighter take on a clafoutis. If you are unfamiliar clafoutis is a French fruit dessert that is similar to a flan batter. Clafoutis have just enough sugar that they seem too sweet for breakfast. I have been CRAVING blueberries for weeks now and Zach was incredibly sweet and bought us some frozen blueberries last night. This morning all I could think was how I could eat blueberries at every meal.
2 cups Blueberries*
2 TBS nonfat Greek Yogurt
1 cup Almond Milk
1/4 cup Agave
1/2 TBS Vanilla Extract
1/2 tsp Kosher Salt
75 G Sorghum Flour
25 G Cornstarch
15 G Potato Flour
*If using frozen blueberries I suggest macerating them in vodka while you make the batter. Drain before adding to batter (now you have blueberry vodka!)
Preheat oven to 425F
Spray a baking dish with nonstick spray.
In a large bowl mix the yogurt, milk, agave, eggs, and vanilla.
In a medium bowl whisk the salt, sorghum, cornstarch, and potato flour.
Whisk the dry ingredients into the wet.
Pour batter into baking dish. Fold in the blueberries.
Bake for 20-25 minutes, check to make sure the center has set. If it has not continue cooking until it has.