Niagara Gazette — Italian Apricot Claufotis
1 lb. fresh apricots, peeled and halved
1/2 cup sugar
1/4 cup brown rice flour
2 large eggs
1/4 cup canned coconut milk (not light)
1/2 tsp. vanilla extract
vegetable shortening for greasing the pan
Preheat the oven to 400 degrees Farenheit. Grease a 10-inch pie plate with vegetable shortening. Line the pie plate with the apricots, face up, in a single layer. In a medium bowl combine the sugar and brown rice flour. In the same bowl whisk in the eggs and coconut milk. Add the vanilla and mix to combine. Since the brown rice flour does not contain gluten the batter can be whisked until smooth without worrying about making the pastry tough. The batter should be the consistency of pancake batter.
Pour the batter over the peaches, making sure to distribute evenly. Place on the center rack of the preheated oven and bake until golden, about 40 minutes. This can also be made with other fruit such as cherries or fresh prunes.