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Stephanie Cornais's avatar

Congrats on your 1st anniversary! Can't wait to try the recipe! Do you think it could be done with all almond flour?

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Sarah Kelsey's avatar

I've never tried it, but I'm thinking worst thing that could happen is that the clafoutis might lack structure and be more like a custard than a tart. From a quick Google search, it looks like mostly almond flour recipes add some starch like tapioca starch or arrowroot or cornstarch.

Based on this, I think the ratios could be adjusted to more than half almond, and any starchy flour would work. I just use buckwheat because I really like this untoasted buckwheat flour that I've only found at the DeKalb Farmers Market and I like buckwheat with blueberry.

I'm going to experiment with frozen and/or canned fruit someday, too.

I think the only bad clafoutis would be rubbery clafoutis and that seems to have more to do with baking temperature…and I think almond helps keep it from getting rubbery, somehow.

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Lewis Holmes's avatar

A lovely read as always!

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Alice Weinert's avatar

Congratulations on a year of Falling in a Bog! I'm excited to see what photos and essays you share over the next one!

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Sue Kusch's avatar

Such lovely writing and photos. Thank you for being so dedicated.

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Janisse Ray's avatar

Thank you for every bit of this past year.

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Mira Dessy's avatar

This was lovely, I really enjoyed the imagery you shared. We've recently planted a persimmon, I'm looking forward to seeing those beautiful blossoms next year.

Congratulations on your first anniversary on Substack.

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