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Clafoutis

Dairy-Free Version
  • 1 cup SoFresh Vanilla Almond (sweetened)
  • 3 tablespoon coconut oil, melted
  • ½ cup all-purpose flour
  • ¼ cup sugar + 2 tbsp for sprinkling on top
  • 3 eggs
  • 1/8 tsp salt
  • 2 cups fresh cherries or berries (frozen fruit work too but must still be frozen)
Dairy and Egg Free Version
  • 1 cup SoFresh Vanilla Almond (sweetened)
  • 1 (300 g) package soft tofu
  • 3 tablespoon coconut oil, melted
  • 3/4 cup all-purpose flour
  • ¼ cup sugar + 2 tbsp for sprinkling on top
  • 1/4 cup chia seeds
  • 1 tbsp baking powder
  • 1 tsp turmeric powder
  • 1/8th tsp salt
  • 2 cups fresh cherries or berries (frozen fruit work too but must still be frozen)

Instructions

  1. Preheat oven to 350 degree F and grease a 9-inch casserole dish.
  2. Combine all ingredients other than fruit and 2 tbsp sugar in a blender. Blend until just combined.
  3. If making dairy-free version, add fruit to bottom of dish, pour batter on top, and sprinkle with sugar. Bake for 45-55 minutes or until center of dish is set.
  4. If making dairy and egg-free version, pour batter in the bottom of casserole dish, top with fruit, and sprinkle with sugar. Bake for 45-55 minutes or until center of dish is set.
  5. Let chill in refrigerator overnight. Serve cold with coconut whip cream.

Clafoutis is a classic French dessert of fruit cooked in a flan-like batter. We have made this dish into two lighter versions, one dairy-free, and the other dairy and egg-free. Choose one set of ingredients and follow along with the appropriate instructions below. Clafoutis is traditionally made with fresh black cherries but can also be made with berries or sliced stonefruit. If using frozen fruit, make sure it is still frozen when added to the dish. Defrosted fruit will add too much moisture and the dish will not set properly.

TIPS
If using frozen fruit, make sure it is still frozen when added to the dish. Defrosted fruit will add too much moisture and the dish will not set properly.

PREP TIME: 5 minutes
COOK TIME: 55 minutes
YIELD: 6-8

AUTHOR: Morgan Shupe