Plum clafoutis

200 g wholemeal flour
1 teaspoon of cream of tartar (natural yeast for cakes)
1 tablespoon cornstarch (optional)
6 tablespoons corn oil or sunflower oil
4 tablespoons of wheat malt
rice milk to taste.
600 g of ripe plums (I used the black ones, sweet)

Remove the core from the fruit and cut it into chunks.
In a bowl pour oil and malt, then sift the flour and baking powder.
For the dough is more compact, you can add a tablespoon of cornstarch (cornflour), although it is not essential.
Mix thoroughly the dough by adding rice milk a little at a time, until a soft but not too liquid density (like the one of the cakes).
Using a whisk stir long and carefully.
To finally add the fruit into chunks, mix again and pour the mixture into a baking dish, drizzle with a little olive oil first low.
Bake at 190° C for 40-50 minutes.
Gnammm!! : o)