Note: This is an updated – veganised – version of a vegan clafoutis to my previous recipe for paleo clafoutis! I hope you enjoy it!
It seems I have a thing for French desserts at the moment – or rather, my take on them. While I love the timeless finesse that French desserts exude, a little makeover never goes astray, especially if it’s as delicious as this one! My previous paleo version of clafoutis already hit the spot, but when I embarked on a vegan diet, I knew I had to make this a vegan clafoutis as well. And I have to say, the result was pretty successful! So here is my vegan clafoutis. I use aquafaba (chickpea brine) instead of eggs (more about aquafaba here), so technically this is not paleo anymore. However, there is absolutely no nasties in here, no wheat, dairy, soy, refined sugar or oils, and also no eggs. I hope you enjoy this truly cruelty-free but no less delicious version of clafoutis.
The thought about making clafoutis has been at the back of my mind for a while – actually, ever since I saw a recipe for cherry clafoutis in my French text book at high school. (Which, sadly, is a long time ago now. Very long.) Ever since then, clafoutis recipes have been popping up in magazines. and, naturellement, on the internet. This recipe is my own little invention. There is low-carb, fibre-rich coconut flour instead of conventional flours and starches, coconut sugar and maple syrup instead of sugar, plant mylk instead of milk, and no fat, oil or butter (I did grease the mould but dare I say that the amount of fat used is rather negligible).
I like my clafoutis so much that I will never go back to any other recipe. It is also very versatile – you can use any fruit, any milk and any sweetener you like. This little delight is as good as impressive dessert to impress guests as it is as for afternoon tea or even a satisfying breakfast – all this knowing that you are devouring a treat that is not going to blow your calorie budget (something you can’t say about French desserts), and that is a winner on the health front. Plus, it looks pretty.
4 tbsp coconut flour
4 tbsp LSA or ground chia seeds
4 tbsp coconut sugar
4 tbsp maple syrup
healthy pinch of Maldon sea salt
aquafaba from one 425g tin of chickpeas (approx. 3/4 cup)
2 cups plant milk (I used cashew)
fruit of choice (approx. 1-2 cups, red fruit are a great option)
Preheat oven to 180 °C and prepare a tart pan by lining it. Mix coconut flour, LSA, sugar, syrup, salt in a bowl. Make a well in the centre and carefully fold in the aquafaba until mixed in. Beat in milk until you reach a homogenic consistency. Divide fruit between the four dishes and spread batter over the fruit. Bake for about 60 minutes or until lightly golden on top. Let cool completely and preferably store in the fridge before serving to firm up.