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Nothing quite moves me like hearing “You can’t do that”. Now I know, there are other, more positive motivators, i’m in to those as well, but there’s something about that “you can’t” that just makes me start moving, can’t help myself..
You can’t go to Australia alone, you won’t get along. You can’t get ahead in high-tech, it’s a men’s job. You can’t drive a truck, what’s to that and to you? You can’t live off of a plant based nutrition, you’ll be hungry, it’s unhealthy, it’s not good. You can’t open a blog that would be of interest to anyone, there are so many others out there and it’s too hard anyway. You can’t open an online health store on your own, the big chains will end it.
You can’t make a vegan Clafoutis. Hm, well.. I never tasted Clafoutis, frankly I ran into this interesting name online only last week, but the pictures were so appealing and the recipe so quick to make that I promised myself (and by that, to you) a vegan version of it.
According to what I’ve read on the web, Clafoutis is a French pastry (or pudding) that contains cream, eggs, sugar and a bit of flour that create a creamy coating to the fruits in contains within. The nice web also told me that in the French kitchen there’s an unsettled argument whether to seed the cherries or leave them whole, as some say that the un-seeded cherries contribute to the taste as they release some kind of special taste while baked. So you choose.. Either way, you can make it with any other fun summer fruit, such as apricots, nectarines, plums, and all kinds of berries.
Note that the texture is pretty creamy, so trying to serve a perfect slice into a plate is challenging. Thus i’d recommend one of the following: make a pie crust to support it (which I think makes less sense here as this whole dish takes one minute to make), serve in small personal ramekins, or just accept it with love, take a few tea spoons, and eat straight out of the pan together (like we like to do in my family, recommended!).
Lightly adopted from this lovely blog.
- 1 package silken tofu (about 12 ounces)
- ½ cup almond flour
- ½ cup pure maple syrup
- ½ cup apple sauce
- 1 table spoon tapioca flour (or cornflour, or potato flour)
- 1 table spoon coconut oil
- 1 tea spoon vanilla extract
- a pinch of salt
- Fruit: about ¼ cup either cherries, or apricots/nectarines/plums (cut into stripes)
- Place all ingredients but the fruit in a blender and blend until smooth. Pour into a round pan (about 18 cm diameter) and spread the fruit on top. Place in an open pre-heated to 170 C for 50 minutes (you'll notice the Clafoutis is brown and there's a delicious smell all over the house).
- Can eat either hot or cold.
P.S.
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Moran
6 תגובות
This recipe sounds delicious! Do you think there is another type of flour I could substitute for almond flour that is both gluten and nut free? There are people in my family with nut, dairy and gluten allergies so I’d need to make it to satisfy that combination. Otherwise it looks great! I’m looking forward to making it. 🙂
Thanks Sharon!
I would try to sub the almond flour with rice flour, best would be 1/4 cup white rice flour and 1/4 cup sticky rice flour, but if you can’t find the later kind I think it can work as well.
Let me know how it worked!
Wow! This looks incredible! I’ve been thinking about vegan clafouti for a while now! Looks like you got it spot on!!
A true Clafoutis soaks the fruit in alcohol before cooking and is so very delicious. However I am now a Vegan and looking for a Clafoutis recipe – this looks very interesting. I will still macerate the fruit in a spirit though!
Do you drain the tofu?
No, as is. Note it is silken tofu (different from the regular chilled tofu block).