From our family kitchen

Blueberry clafoutis

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Line illustration of blueberries

Blueberries – I just can’t seem to leave them alone and would eat them all day if I could! This mouthwatering clafoutis is the perfect pudding to dish up on a warm spring or summer’s day.

Serves 6–8

Ingredients

  • 20g Lucy Bee coconut oil, melted, plus extra for greasing
  • 4 medium eggs
  • 30g stevia or 75g unrefined caster sugar
  • 75g gluten-free plain flour
  • ½ tsp gluten-free baking powder
  • 300ml milk or almond milk
  • 150g blueberries
  • Icing sugar, for dusting

Method

  1. Preheat the oven to 200°C/400°F/gas mark 6. Lightly grease a shallow 1.5 litre baking dish with coconut oil.

  2. Put the eggs and stevia or sugar into a mixing bowl and beat until combined, light and frothy. Sift the flour and baking powder together, then beat into the egg mixture until well incorporated.

  3. Gradually pour in the melted coconut oil and continue to beat until well blended. Slowly add the milk, continuing to beat to ensure it’s mixed well.

  4. Pour this mixture into the prepared dish and sprinkle over the blueberries. Bake in the middle of the oven for 35–40 minutes, or until well-risen and golden brown. Remove from the oven, dust with icing sugar and serve, with a little crème fraîche if you like.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.

Lucy with the coconut oil that began the family business

The people behind Lucy Bee

Good food, made at home

Lucy & the family
A family story, rooted in gluten-free cooking

Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.

These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.

Read our family story