This clafoutis may be my go-to dish for breakfast, dessert, tea time, or simply as a snack. It’s just so delicious. Plus, I love nothing more than a dessert that is quick and easy to make – especially the kind that healthy & gluten-free.
What you need:
200ml maple syrup
90g de almond milk
25ml rapeseed oil
1 coffee spoon baking soda
A pinch of salt
How to :
Heat oven to 170degrees.
Start by mixing together all of the dry ingredients. Simply place the blueberries, yeast, baking soda, and salt in a food processor and blend for a few minutes.
Lightly beat the eggs in a mixing bowl, then lightly beat in the maple syrup until you have a smooth mixture
Once both mixtures are ready, add one mixture to the other and blend at top speed until smooth and frothy.
Pour all of the batter into a 23cm pie pan or baking dish.
Place in the center of the oven and bake for about 30 minutes, until the top is puffed and browned.
Turn off the oven and leave to pie to rest in it for another 10minutes.
Remove from the oven and allow it to cool for 10 minutes before serving & enjoy it with a delicious green tea. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)