How to make a vegan and gluten-free clafoutis tastes as good as its traditional counterpart?
« Coffee is the most important meal of the day » to which I would add « coffee WITH CAKE is the most important meal of the day » 😊 ! With so many flavours to choose from, a fruity cake is all I want on these summer days!
In my opinion, no other cakes says summer like a clafoutis does! This fruity French baked dessert is traditionally made with eggs, milk, butter, sugar and a little flour which makes it very creamy. I, of course, needed to make a version that will be as good or even better without any of the dairy!
To do so I have chosen to use silken tofu. Silken tofu works perfectly as it is creamy without being too runny, with the addition of the agar agar powder so that your batter gets a thicker consistency. It is important to choose a good quality vanilla extract, it gives a natural sweet touch to any cake. I personally prefer to use vanilla paste as it is much richer which means that I tend to use less of it!
Forget about the traditional cherry clafoutis! For this yummy fruity French cake the star of the show is the blueberry! An occasion to enjoy all the wonderful benefits of this superfruit!
Blueberry – benefits :
– One of the highest source of antioxidants to help us fight against certain cancer
– Great source of vitamins (A, C, E)
– Maintain eye health
– Improve memory
– Restore the digestive system
Among many other benefits …
Those mini clafoutis are an easy and yummy way to include more goodness into your diet!
Revisitons … Pâtissons!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
For 10 mini clafoutis!
- 60 gr rice flour
- 40 gr ground almonds
- ½ tsp. baking powder
- 380 gr silken tofu
- 1 tsp. agar agar powder
- ½ tsp. turmeric powder (optional)
- 15 gr coconut oil
- 100 gr maple syrup
- 1 tsp. vanilla extract or vanilla paste
- 1 punnet of blueberries
- 1 pinch of salt
Preheat your oven to 180°C.
Grease your muffin tins, and place some blueberries at the bottom of each ones.
Place the silken tofu, turmeric powder, vanilla extract (or paste), coconut oil, maple syrup and salt in a food processor and blend until it has reached a smooth consistency.
Transfer the mixture into a saucepan and put onto the heat. Add the agar agar without mixing.
Once it has reached a boil reduce the heat and whisk gently for 1 minute.
Leave to cool before adding the rice flour, baking powder and ground almonds. Stir until smooth.
Fill each muffin tins with the batter on top of the blueberries, and bake for 30 minutes until the top turns a golden brown.
Take the muffin tins out of the oven and cool on a wire rack for 10 minutes.