Vegan Clafoutis
Serves 230 mins prep40 mins cook
For this Clafoutis, I used whole Spelt flour for an extra bunch of fiber, substituted the extra oil for a handful of fresh whole almonds, the eggs and dairy for silken tofu and the refined sugar for maple syrup.
0 servings
What you need
Instructions
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare a 7-inch pie dish by putting parchment paper at the bottom of the dish. In a food processor, combine the silken tofu, cornstarch, soy milk, maple syrup, almond essence, and fine Himalayan sea salt until well combined. Pour the mixture in a big bowl and stir in the whole spelt flour until the mixture is creamy. Fill the bottom of the pie dish with 100 grams of frozen berries, pour the clafoutis mixture over it and decorate the top of the clafoutis with the remaining frozen berries and chopped almonds. Bake in the oven for about 35- 40 minutes, or until golden brown and puffy. Let is cool and dust with powder sugar if using. EnjoyView original recipe