Updated: Jul 26, 2020
CLAFOUTIS . I first heard it years ago in some random conversation. However, it never registered in my head to what it actually was. Was it someone's name? Food? place? or lol even a synonym to something. Years later, while watching the Great Australian Bake Off - I heard it again... CLAFOUTIS!
Everyone was making Matt Moran's Clafoutis. Trust me they all looked confused, as much as I did when I first heard the name years before that. I saw all the contestants whip batter, core apples, whip away again, beat the batter and themselves, pour batter and then the long dreaded wait to see what the oven will pop out after 45 minutes of baking. What comes out is this amazingly golden brown dessert - warm apples and a sturdy custard - some might call it slightly rubbery, but that is how it is meant to be! It might sound a bit like what? rubber? Trust me! It is amazing! It has eggs, milk, vanilla, sugar and little bit of flour.
This got me thinking, why cannot it be Vegan.
This is for another post, but I was vegan for quite sometime, and I always took it upon me to turn non-vegan dishes into amazing vegan dishes. So, this was plainly another challenge I set myself. A vegan clafoutis! Do not strike me down non-vegan dessert Gods! haha.
But this is my version of a clafoutis, it is perfect for winter and those crisp spring days ! Goes down a treat with your favourite tea and a good dust of icing sugar!
320 gms silken tofu
5 tbsp non-diary milk
1 and 3/4 tbsp vegetable oil
7 tbsp brown sugar
130 gms plain flour
100 gms mulberries
120 gms fresh or tinned cherries
50 gms mixed berry jam
3 tsp vanilla paste
Preheat the oven to 170 C (Fan forced).
Layer the bottom of a baking dish with the jam.
In the blender, add all the remaining ingredients except for the berries and blend until smooth.
Using a sieve, put the mix into the baking dish, top with berries and bake for 45 mins or until the top has a nice golden-brown colour to it. Use a knife to pole the centre and if it comes out a little bit of a mixture, it is done.
Cool till lukewarm. Dust with a generous layer of icing sugar and serve with sweetened whipped coconut cream.
If you cannot wait for it to cool down! Eat it with some coconut ice-cream! Delicious either way!
Swap the fruits to anything you want. Think of combinations of sweet and sour, or if just sweet - maybe a complementing sauce. The custard is a canvas for you to work your magic on.
It is best eaten lukewarm. If kept in the fridge, take it out early to bring it to room temperature, and then warm it in the oven at 150 C (Fan forced) for 15 mins.
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