Forest fruits clafoutis
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Ingredients 2 onions , chopped 2 garlic cloves, crushed 1 Cal cooking spray, for frying 2 x 400g cans chickpeas, drained 100g fresh..
5-6 tbsp golden caster sugar
15g Pure dairy-free spread
85g Doves Farm gluten-free plain flour
½ tsp ground cinnamon
4 egg
400ml can coconut milk
3 tbsp blackcurrant
or red fruit squash
½ tsp arrowroot, blended with a little water
icing sugar, to dust
Method
- Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
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A Sunday dinner staple that you can now enjoy even if you're vegan. With only five ingredients and that characteristic puff, these mod...- Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
- Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.
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