Buffalo Turkey Clafoutis
adapted from Gluten Free Easily
1/2 cup Bob's Red Mill Gluten Free All Purpose Flour (use whatever flour blend you like)
1 tbs baking powder
1/2 cup Silk Pure Unsweetened Almond Milk
2 large eggs
2 tbs extra virgin olive oil
1 cup chicken broth
1 tbs extra virgin olive oil
1 small onion, finely diced
4 cloves garlic, minced
1 lb cooked turkey breast, cubed
10 sun dried tomatoes, chopped
1/2 tbs dijon mustard
3 tbs Frank's Thick Hot Sauce
1/2 tsp sriracha hot sauce (optional - use only if you like it spicy!)
1 tsp smoked paprika
salt & pepper
Preheat the oven to 375 F.
In a medium bowl, whisk together all of the batter ingredients except the chicken broth.
Set the batter aside.
In a skillet over medium heat, saute the onions in the olive oil until tender, about 5 minutes.
Add the garlic and cook for another minute.
Combine all of the remaining filling ingredients with the sauted onions.
Place the filling in a well greased deep pie pan or 10" oven proof skillet.
Press the filling down into an even layer.
Add the chicken broth to the batter and whisk well.
Pour the batter over the filling.
Bake for about 45 minutes or until golden and set.