RECIPE: Blackberry and Banana Clafoutis

I had never even heard of a clafoutis until I discovered a recipe for one online. I wanted to make something yummy for breakfast that would last a few days and meet Paleo requirements. I didn't have the fruit the recipe called for, so I improvised.

INGREDIENTS:
4 large eggs
1/4 cup honey
1/2 cup coconut milk
1/2 cup coconut oil
1 teaspoon vanilla
1/3 cup almond flour
1/4 teaspoon nutmeg
1/4 teaspoon sea salt
8 ounces blackberries
1 fairly ripe banana

DIRECTIONS:
1. In a small saucepan, melt coconut oil.  Turn off heat and add honey. Give it a little stir but don't worry too much about getting it mixed well. Allow to cool.
2. Wash the blackberries and blot with a towel to remove excess moisture. Peel the banana and cut into slices. It would be great sliced or mashed - your choice!)
3. In a medium bowl, combine eggs, coconut milk, nutmeg, salt, and vanilla.  I mixed mine with my new immersion blender, but a hand mixer would work well.

4. Add coconut oil/honey mixture and almond flour to the egg mixture.  Whisk or blend until smooth. Again, I used my immersion blender.
5. Butter an 8X8 glass dish. Arrange the blackberries on the bottom of the pan, then sprinkle the banana slices on top.

6. Pour the liquid mixture over the top of the fruit. (Note: the fruit will float up while it is cooking.)

7. Bake at 325° for 45-55 minutes, until clafoutis is set in the center and the top is nicely browned. You know your own oven, so adjust baking time accordingly.

8. Allow to cool and then transfer to the refrigerator. Let chill for several hours and then serve. This dish is tasty warm or cold.