Vegan Blueberry Clafoutis
Here's how you can make a delicious vegan blueberry clafoutis recipe quickly and easily. It's also gluten-free!
Ingredients
- ½ cup blueberries I used frozen
- ½ cup sour cherries I used frozen
- 300 g silken tofu
- 150 g white rice flour or regular all-purpose flour
- 1 Tbsp tapioca flour
- 4 Tbsps coconut sugar or any other sweetener of choice
- 5 Tbsps almond milk
- 1 tsp pure vanilla extract
- 1 Tbsp coconut oil + extra for greasing
- a pinch of salt
- dairy-free yogurt or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 180C.
- Grease your baking dish with oil. Add the blueberries and cherries, in a single layer, on the bottom.
- In a food processor or blender, add silken tofu and almond milk and blend until smooth. Add the flour, tapioca, sugar, coconut oil, vanilla, and salt. Mix well.
- Blend until the batter is smooth.
- Pour the batter into prepared baking dish. Bake in a preheated oven for about 45 minutes.
- Serve with a scoop of yogurt on top.
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