Vegan Blueberry Clafoutis
This vegan blueberry clafoutis is a delicious, easy gluten-free dessert made with silken tofu and fresh or frozen blueberries. Ready in about 1 hour, it's a light custard-style bake perfect for any season.
Ingredients
- 200 g blueberries 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
- 1 pinch salt
- dairy-free yogurt or vanilla ice cream for serving (optional)
Instructions
- Preheat the oven to 180C (350F).
- Grease your baking dish with coconut oil. Add the blueberries in a single layer on the bottom.
- In a food processor or blender, add the silken tofu and almond milk and blend until smooth. Add the rice flour, tapioca flour, coconut sugar, coconut oil, vanilla extract, and salt.
- Blend until the batter is completely smooth, scraping down the sides as needed.
- Pour the batter into the prepared baking dish over the blueberries. Bake in the preheated oven for about 45 minutes, until the top is set and lightly golden.
- Let cool slightly, then serve with a scoop of dairy-free yogurt or vanilla ice cream on top.
Notes
You can use fresh or frozen blueberries. Swap the white rice flour for regular all-purpose flour if you don't need it gluten-free, and use any sweetener of choice in place of the coconut sugar. Serve warm with a scoop of dairy-free yogurt or vanilla ice cream.