Raspberry Clafoutis
This clafoutis is a lifesaver for times when you need a last-minute dessert. This vegan batter blends quickly and bakes effortlessly for a French-inspired dessert. The flavors are creamy and custardy, lightly sweet and fruity. In addition, for the little effort required, it is an astonishingly beautiful dessert to look at! Raspberries can be replaced by fruits of your choice.
Servings: 6
Ingredients
- 1 block (12oz) silken tofu
- 1 cup all-purpose flour*
- 1 tsp arrowroot powder**
- ½ cup unsweetened almond milk
- ⅓ cup pure maple syrup
- 1 Tbsp coconut oil plus more for pan
- 1 Tbsp lemon zest
- 1 tsp pure vanilla extract
- ½ tsp pure almond extract (optional)
- ¼ tsp fine sea salt
- 1 cup fresh or frozen raspberries divided
- 1 Tbsp powdered sugar for dusting (optional)
Instructions
- Preheat oven to 350°F. Lightly grease a 7½x2-inch round baking dish, or a 6- or 7-inch pie plate with coconut oil.
- In a high-speed blender, combine tofu, flour, arrowroot powder, almond milk, maple syrup, coconut oil, lemon zest, vanilla extract, almond extract (if using), and salt. Blend until smooth and creamy, stopping to scrape down sides if needed.
- Scatter ½ cup of the raspberries in baking dish. Pour batter over raspberries to fill baking dish. Decorate top of batter with remaining ½ cup of raspberries.
- Bake until beautifully puffed and golden, about 35 minutes. Let cool slightly, about 10 minutes. Dust with powdered sugar, if desired, and serve warm
Notes
* To make this dessert gluten-free replace the all-purpose flour with rice flour or gluten-free baking flour.
**If you can’t find arrowroot powder, you can substitute cornstarch.
