Arugula and Apple Clafoutis
This is a savory take on a traditional French dish. This grain-free dairy-free version will be a hit at your next brunch.
1 large Fuji Apple, halved lengthwise, cored and sliced thinly
1 cup unsweetened hemp milk
1 medium Onion, thinly sliced
1 tbsp olive oil
2 cups Argula
3 large eggs
1/2 cup almond flour
1/2 tsp of fine sea salt
1 tsp Nutmeg
1⁄4 cup chopped walnuts
Preheat oven to 375 degrees. Grease a 10-inch cast iron skillet or 10-inch ceramic tart dish or 9 1/2-inch pie plate with cooking spray or oil; set aside.
Heat oil in heavy large pot over medium heat. Add onions,; sauté until tender, about 10-15 minutes until onions are caramelized. Remove from heat and cover the onions with arugula to wilt the arugula for a couple of minutes.
Fan cut apple over bottom of prepared dish. Top with arugula and caramelized onions. Blend hemp milk, eggs, almond flour, pepper, nutmeg and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter. Pour batter over apples, arugula, and onions. Sprinkle chopped walnuts over batter.
Bake until golden and set, about 35-40 minutes. Let stand 10-15 minutes. Cut into wedges and serve warm or at room temperature.