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.
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.
One year already? I must have been a subscriber from your early posts! Thank you for sharing your writing.
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.
Congrats on your 1st anniversary! Can't wait to try the recipe! Do you think it could be done with all almond flour?
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.
That makes sense, especially since almond flour doesn't soak up much liquid. I'll do some experimenting too and report back!
A lovely read as always!
Congratulations on a year of Falling in a Bog! I'm excited to see what photos and essays you share over the next one!
Such lovely writing and photos. Thank you for being so dedicated.
Thank you for every bit of this past year.