I mentioned I picked up some almond cream in the post below and this was another test with it. Again, I know the almond cream can be hard to find so I have also made this with soy cream in place of the almond and it was just as good. In that version I also used the more traditional cherries, it was good but I do have a love of raspberries and almonds together so this is my preferred version. A clafoutis might seem to be a difficult thing to veganise but I found this egg replacer worked really well. It had that similar texture of an egg based clafoutis but more importantly tasted great. It's also quite a light dessert which is nice :-)
50g plain flour
15g gram or chickpea flour
1/4 tsp salt
100g caster sugar
90ml almond cream
90ml rice or almond milk
1/2 tsp vanilla
1/4 tsp almond extract
80g fresh raspberries
-2 'eggs'-
2 Tbsp cornstarch
1/2 tsp baking powder
1/8 tsp xanthan gum
100ml water
2 tsp vegetable oil
vegan margarine to grease
icing sugar and sliced almonds to serve
Preheat the oven to 220C. Grease an 8 or 9 inch pie plate well with vegan margarine and put it in the oven to get hot. Next make up your 'eggs' - whisk the cornstarch, baking powder and xantham gum together. Mix the oil and water together. Slowly add the liquid to the dry whisking all the while. When all added give it a good whisk until it thickens up and is a little frothy. Set aside. In a large bowl whisk together the flours and salt. In another bowl whisk together the almond cream, milk, sugar and extracts. Give your 'eggs' another good whisk then add this and the liquid to the dry and whisk well, until slightly thick and well blended. Remove the hot pie plate from the oven and pour the batter into it. Drop your raspberries into the batter, well spaced out. Place back in the oven and cook for 20 minutes or until puffed, set and edges are turning brown.
Let cool on a wire rack then dust generously with icing sugar. Serve with extra raspberries and sliced toasted almonds if you like.
Nutritional Information: - Based on 1 serving out of 6
Calories: 161
Fat: 3.7g
Sat Fat: 0.4g
Protein: 1.7g
Carbs: 30.8g
Sugar: 18.3g
Fibre: 1.9g
Calcium: 53mg
Sodium: 146mg
♥
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wow!!! this look utterly delicious!x
ReplyDeleteI cannot wait for raspberry season! I have never amde clafoutis so I have to make your recipe.
ReplyDeleteThanks PixieRoseDresses and Mihl! I was a little worried about 'gumminess' with this but my husband loved it and he has an absolute aversion to anything gummy in texture, so I'd say it passed the test! It really was quite similar in texture to traditional clafoutis anyway :-)
ReplyDeleteI've never had clafoutis so I don't know from personal experience what it's supposed to taste like, but yours looks beautiful and delicious! (BTW, you have a beautiful blog -- ever thought about writing a cookbook??)
ReplyDeleteAww thanks Jen ♥ I have to admit to only having a cherry clafoutis once before when I was vegetarian. It was however made by my classically french trained chef friend so was a spectacularly good clafoutis! So good I never forgot having it just the once ;-) No, mine is not that good, but still super yummy, technically it should be much deeper but that was down to using a pie plate too big :-)
ReplyDelete