Apricot, Peach, and Gooseberry Clafoutis

Ingredients

• 3 apricots
• 1 peach
• 200 g gooseberries
• 0.5 Vanilla pod
• 5 eggs
• 80 g coconut palm sugar
• a pinch of salt
• 1 tsp organic lemon zest
• 100 g spelt whole‑grain flour
• 170 ml milk (3.5% fat)
• 1 tbsp Rapeseed Oil

Instructions

1. 1.

   Peel and wash the apricots, peach, and berries. Halve the apricots and peach, pit them, and cut into wedges. Split the vanilla pod lengthwise and scrape out the seeds with a knife.

2. 2.

   Separate the eggs. Whisk the yolks with sugar, vanilla seeds, salt, lemon zest, and flour until smooth.

3. 3.

   Beat the egg whites to stiff peaks. Gradually fold in the milk, then gently fold in the meringue.

4. 4.

   Brush the baking dish with oil. Pour the batter into the dish, arrange the fruit on top, and bake in a preheated oven at 160 °C (140 °C fan; gas: level 2–3) for 35–40 minutes.

5. 5.

   Serve the clafoutis warm.