Clafoutis with whole cherries
Clafoutis con ciliegie intere
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200 g wholemeal flour
1 teaspoon of cream of tartar (natural yeast for cakes)
1 tablespoon cornstarch
6 tablespoons corn oil or sunflower oil
4 tablespoons of wheat malt
vanilla soy or rice milk to taste.
about 500 g cherries
Need a low 28 cm diameter silicone mold
The clafoutis is a typical French dessert originating in Limousin and the traditional version is the one with the cherries, left whole and with the core, as we did: in this case, the Visual effect is pleasant! :-)
The only trick is to pay attention to when the kernels will eat! )
Wash the cherries and remove the stalks.
Pour the oil and malt into a bowl, then sift the flour, cornstarch (cornflour) and cream of tartar.
Stir vigorously with a whisk, adding vegetable milk a little at a time, until a soft but not too liquid density (like the one of the cakes).
Transfer the mixture into a silicone mold bottom that drizzle first with a thin layer of oil.
Arrange over the entire surface lightly into the dough and flatten whole cherries, making spill out all over the top (see picture).
Bake in preheated oven at 190° C for 40-50 minutes.
Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan Provate anche la versione senza noccioli: Clafoutis di ciliegie e il Clafoutis di prugne !! :-)
