by Chef Kendall Huff
Native Foods Cafe
And for our final foray in to the French vegan recipes from this month’s Free Vegan Cooking Demos at Native Foods Café we have dessert! Clafoutis (pronounced klafuti) is a baked French dessert with black cherries arranged in a greased dish and covered with a thick “flan” like batter. It is then dusted with powdered sugar and served lukewarm. It is traditionally served with the cherry pit for more flavor. When using fruit other than cherries, the dish is then called Flaugnarde. I made mine with blueberries and cherries, and I hope you enjoy!
Cherry and Blueberry Clafoutis
Yields 9 lovely pieces
½ cup unbleached flour or whole wheat pastry flour
1 TBSP organic cornstarch
8 oz silken tofu (Mori Nu is a commonly found brand)
1 tsp vanilla extract
¼ cup non-dairy milk
½ cup organic cane sugar
1 cup blueberries
1 cup cherries (tart and pitted)
-Preheat oven to 375 degrees.
-Whisk together the flour and cornstarch in a bowl
-Place the tofu, vanilla and half of the nondairy milk of choice in the blender and blend until smooth.
-Slowly add the tofu cream to the flour bowl. Then add the other half of the milk.
- Using a spatula, fold in the blueberries and cherries.
-Lightly grease a pie pan or small glass cake pan with pan spray or safflower oil.
-Pour the batter into the pan and bake for 40 to 45 minutes.
-Serve warm with a scoop of cinnamon cream*.
*Cinnamon Cream Topper:
8 oz silken tofu
3 TBSP non-dairy milk
2 oz agave
1 tsp ground cinnamon
-Place all goodies in the blender and buzz until smooth