Comments on: Simple Huckleberry Clafoutis (Gluten-Free) http://seattlelocalfood.com/2010/02/17/simple-huckleberry-clafoutis-gluten-free/ nutrition | deliciousness | sustainable | local | gluten-free Wed, 30 May 2012 06:28:25 +0000 hourly 1 http://wordpress.com/ By: seattlelocalfood http://seattlelocalfood.com/2010/02/17/simple-huckleberry-clafoutis-gluten-free/#comment-18 Sun, 21 Feb 2010 21:13:40 +0000 http://seattlelocalfood.com/?p=124#comment-18 dg, I’d go for rice milk + coconut milk rather than coconut oil. I think that balance should be just right. Let me know how it works out!

The hazelnut crust tart recipes should be coming fairly soon. Sadly, on the dead hard drive I had gorgeous pictures I took of huckleberry and raspberry versions this summer, when the raspberries were not frozen and thus even stayed standing up in a baked tart.

You shouldn’t even need the xanthan gum in that tart, by the way. I always just press the dough into place, and the fat + egg + ground nuts seem to hold it together pretty well.

~dg

]]> By: greyson http://seattlelocalfood.com/2010/02/17/simple-huckleberry-clafoutis-gluten-free/#comment-16 Sun, 21 Feb 2010 18:27:20 +0000 http://seattlelocalfood.com/?p=124#comment-16 Yumm. Maybe I will try this with rice milk + coconut oil subbed in for the dairy. I also have been thinking about all those frozen berries lately.

Your hazelnut tart crust recipe is much wanted, btw! I have tried to replicate (with rice = xanthan gum instead of oat flour) but haven’t hit the balance of perfection that your pear tart was in Nov.

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