Vegan cherry clafoutis

Oui je sais ça fait environ trois lustres (et deux appliques !) que je ne suis pas passée par ici… J’espère que vous ne m’en voudrez pas mais je ne m’y retrouvais plus trop ces derniers temps, comme je vous l’avez expliqué dernièrement. Brief, les vacances à garder les filles ont eu raison de mon énergie (et de ma patience), mais c’est avec un petit plaisir que je reprends du service sur le blog !

C’est vraiment la toute fin de la saison des cerises, but I wanted to share with you this recipe for vegan clafoutis that I took a little while to develop to finally get the perfect texture. (oui, Yes, just that !). So we've been eating quite a few clafoutis lately, with more or less enthusiasm, but that's it, the recipe is finally on its feet, so i can share it with you ! I think those who know me already know, I'm part of the team that leaves the cherry pits for the taste but it's up to you to do as you see fit. cherry on the cake the clafoutis, the recipe is just super simple because the dough is mixed in a blender, no lumps like that my little lady !

So if you can't find any more cherries in this season you can very well prepare a vegan clafoutis with apricots, with peaches or blackberries !

Vegan cherry clafoutis

2018-08-10 14:50:41

Pour 8 people

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Ingredients

1. 500 grams of cherries
2. 600 g silken tofu
3. 200 g flour T 65
4. 150 g of tapioca flour
5. 50 g ground almonds
6. 35 cl of soy milk
7. 150 g cane sugar
8. 1/2 grated tonka bean or 1 pinch of vanilla
9. Plant-based margarine

Preparation

1. Preheat the oven to 170°.
2. Boil the soy milk with the grated tonka bean or vanilla then leave to cool.
3. Put the silken tofu, the flours, almond powder, soy milk, sugar in a blender and blend until smooth.
4. Butter a pie dish with margarine and place your cherries in the bottom (not pitted for me).
5. Pour the batter on top
6. Bake 35-45 minutes.
7. Sprinkle with icing sugar before serving.

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