Cherry Clafoutis

Name: Cherry Clafoutis
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: French
Ingredients: ½ block extra-firm tofu, drained but not pressed (about 215 g); 1½ cups besan/chickpea flour; 1½ cups non dairy milk; 1 tsp. baking powder; 2 tbsp. tapioca flour; ¾ cup sugar; ¾ tsp. sea salt; 1 tsp. vanilla extract; 2 cups pitted cherries; ¼ cup confectioners sugar

Preheat oven to 350°F and grease an 8-inch cast-iron skillet or glass pie pan with enough margarine to coat.

Cook45 min
Total45 min
Serves8
LevelEasy

Dinner Dairy-Free Gluten-Free Vegan Vegetarian French

Ingredients

½ block extra-firm tofu, drained but not pressed (about 215 g)
1½ cups besan/chickpea flour
1½ cups non dairy milk
1 tsp. baking powder
2 tbsp. tapioca flour
¾ cup sugar
¾ tsp. sea salt
1 tsp. vanilla extract
2 cups pitted cherries
¼ cup confectioners sugar

Method

Preheat oven to 350°F and grease an 8-inch cast-iron skillet or glass pie pan with enough margarine to coat.
Place all the ingredients but the cherries and the confectioner’s sugar into a blender and blend until the mixture is uniform and very smooth, scraping down sides as needed. Pour the batter into the prepared pan and then dot evenly with pitted cherries, placing them about ½ inch apart on top of the batter.
Bake for 50 to 55 minutes, or until a knife inserted into the middle comes out clean. Let cool completely and dust with confectioners sugar before serving. Store in airtight container for up to 2 days in refrigerator.