I have still been able to enjoy some of the last rhubarb from the garden (thanks, Mom), and as we are a fan of rhubarb with Mr. (but I think you could see it), I decided to make a clafoutis.

This clafoutis and a little bit special as it is without cow’s milk and gluten-free, as it’s not jealous all the world little eat eat.

The cow milk was replaced by a white cheese made from sheep milk, the butter with the almond oil and the wheat flour by rice flour full.

If you do not have almond oil in your home, you can replace it with the almond, yum !!!

It is simple and it is to die for !

Clafoutis with rhubarb, white cheese, sheep and almond oil {gluten-free}

Ingredients (for 4-6 ramekins)

  • 175 g rhubarb
  • 150 of white cheese of sheep
  • 50 g of wholemeal rice flour
  • 50 g of sugar cane
  • 2 eggs
  • 10 ml of almond oil


Preheat the oven to 180°.

Peel and cut the rhubarb into small sections.

In a bowl, beat the eggs with the sugar to obtain a mixture foamy. Then add the cottage cheese, oil, and flour and mix well.

Divide the rhubarb in the ramekins and then pour the mixture over the top.

Bake for 30 min.

Enjoy with a good glass of plant milk to the almond.

Written by Doc

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