Clafoutis alle ciliegie
-3 recipes
Apricot clafoutis Without milk and eggs
ingredients
servings
8
Apricots
5 unit
Brown sugar
50 oz
Type 1 wheat flour
140 oz
Oat milk
200 oz
Potato starch
4 spoons
Soy yogurt
50 oz
Apples
1 half
Grated lemon peel
1 teaspoon
Turmeric
1 teaspoon
Dried pine nuts
1 spoon
Brown sugar
to taste
Sunflower oil
to taste
Desserts from France
Apricot clafoutis Without milk and eggs
Apricot clafoutis Without milk and eggs
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
What was once a peasant's snack today is a sophisticated dessert, worthy of the best bistros! The traditional recipe wants the clafoutis with the whole cherries to sink in a batter made with sugar, milk, eggs and flour. Are you sure you can not turn into a sweet vegan?
preparation
step 1
First, put sugar, grated apple pulp, starch and soy yogurt in a bowl. Helping yourself with a whisk, whip the ingredients in order to obtain a homogeneous mixture.
step 2
Then add the lemon zest and flour; mix it again so that no lumps are formed and add turmeric, always stirring.
step 3
Then add the vegetable drink previously left at room temperature and mix again in order to obtain a homogeneous batter. Then leave the mixture to rest.
step 4
Meanwhile it heats the oven to 160 ° C in ventilated mode. Grease a baking dish with the seed oil and sprinkle the bottom and sides with a little brown sugar. Cut the apricots into 4 parts and arrange the slices in a radial pattern on the bottom of the pan.
step 5
Pour the batter into the pan so that it is evenly distributed, distribute the pine nuts on the surface and bake for 40 to 45 minutes. After this time, extract the clafoutis from the oven and let it cool before serving.
step 6
If you do not have the possibility to cook with the ventilated oven, you can safely use the static one, bringing it to 180 ° C for 50 to 55 minutes.
step 7
If you want, you can complete the dessert with a dusting of powdered sugar and some dried lavender flower. Remember, however, not to overdo the flowers! Their scent is very intense and putting too much risk of ruining the final result.
