A delicious vegan dessert, made with gluten-free flour.
Black & Red Currant Gluten Free Clafouti
A delicious vegan dessert, made with gluten-free flour
8oz CurrantC™ frozen Black Currants, thawed
8oz CurrantC™ frozen Red Currants, thawed
5-6 Tbs Extra Fine Sugar
3oz Doves gluten free flour
½ Tbs Cinnamon
1 ½ Cups Coconut milk
3 Tbs CurrantC™ Black Currant Syrup
½ Tbs Arrowroot powder blended with a little water
Powdered Sugar to dust
Heat oven to 400°. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 9” round ovenproof dish, greased with vegetable spray.
Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a bowl, beat the eggs and coconut milk together, then whisk into the flour mixture to a smooth batter. Pour the batter evenly over the fruit then bake for 40-45 mins.
Heat the Black Currant Syrup and reserved juice in a pan. Stir in the arrowroot until thickened into a purée. Dust the clafouti with powdered sugar and drizzle with the purée.