Clafoutis is very simple, quick and delicious desert. It is essentially a crustless tart traditionally cooked with cherries. Any soft fruits work very well. It makes a fabulous desert but would also work for breakfast or go with tea or coffee.
Testers and Taters Feedback
“This will become a staple as it was so easy, it tasted delicious and scored (on Zoe) reasonably well. I used double cream. A winner.”
“Light, fluffy and really tasty desert.”
“The Clafoutis was really easy to prepare and bake. I put all the ingredients, apart from the fruit in my blender and poured over the fruit. It only took minutes. I used frozen mixed berries.”
Photo
Angela Catterall, Tester and Taster
Serves 8
Plants: 5
Preparation: 10-15 minutes Cooking: 20-30 minutes
GF NF Option DF
Swaps
NF: exchange the ground almonds for light coloured wholegrain flour like Khorasan, or rice flour.
Yogurt: double cream or other plant cream of your choice.
Agave syrup: maple syrup, golden caster sugar, pureed dates or date syrup.
Fruit: use any seasonal soft fruit, frozen berries, plums, apricots, peaches or sliced apple or pears.
Freezing this will freeze.
Ingredients
1 tsp Extra Virgin Olive Oil (EVOO) or Cold Pressed Sunflower Oil
400g raspberries
125g ground almonds
225ml thick dairy or plant yogurt
3 medium eggs
2 egg yolks
75ml agave syrup
A few flaked almonds
Method
Use the EVOO to thoroughly oil a 24cm flan or pie dish, preferably not a loose bottom one as the batter will Leek through.
Heat the oven 190C, 170C fan, 375F, gas 5.
Scatter the fruit over the base of the flan dish.
In a food processor, or with a stick blender or hand whisk, whisk all the other ingredients together until you have a smooth batter.
Pour over the fruit.
Sprinkle flaked almonds on the top.
Bake in the oven for 20-30 minutes until golden brown.
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