Friday 12 August 2016

Clafoutis (flaugnarde)

vegan, gluten free, sugar free

Today we're going to make a traditional French dish that is naturally gluten free and vegan. Unlike a lot of VGF (Vegan-Gluten Free) food this dish is simple. You need 15 minutes for preparation, 35 minutes for baking and no more than 3 days to eat. The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red cherries, plums, prunes, apples, pears, cranberries or blackberries. When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde. 

180g tofu
200ml soya milk
50g date syrup
70g ground almonds
wild blueberries. Other stone fruits would also work well in this dish. Try peaches, plums or apricots.

Mix together the tofu, soya milk, date syrup and ground almonds.
Preheat the oven to 200C. Grease a muffin dish with oil. Shake the sugar around the dish so that it is evenly coated, then tip out any excess.
Pour mixture into the prepared baking dish. Place some cherries on top each muffin.
Bake in the oven for 30-35 minutes, or until the top is slightly domed and the blade of a knife inserted in the middle comes out clean.

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