The Beautiful Yellow ~ LA PENSINE MUTINE (EN)

Not totally happy with my gluten-free vegan clafoutis recipe of six years ago, here's a new one, that's both lighter and creamier. Perfect with acid but juicy fruit like the wild variety of mirabelle plums I stumbled upon during a walk just before they had time to rot on the ground.

Ingredients

Serves 4:

- 500 g pitted mirabelle plums
- 350 ml almond milk
- 1 tbsp agave syrup
- 1 tsp vanilla powder
- 1 drop essential oil of bitter almond (optional)
- 50 g rice flour
- 3 tbsp ground flaxseed
- 1 tbsp almond powder

Instructions

Grease a baking dish (or mould) and line the bottom with halved mirabelle plums.

Stir agave syrup into almond milk with vanilla and bitter almond essence.

Mix dry ingredients: flour, flaxseed and almond powder, then pour in liquid mixture, whisking to a smooth batter.

Cover plums with this batter and bake for 40 minutes at 200°C.

NOTE: You may use vanilla extract or a vanilla pod instead. If so, boil milk with the vanilla pod and stir in agave syrup and almond essence once cooled. And of course, you may use any variety of plums, but not also all sorts of fruit such as cherries, redcurrant, peaches, apricots, etc. Most should blend well with the subtle almond flavour.

Enjoy!