1 minute read
market gourmet
Raspberry Clafoutis
From The Two Spoons Cookbook by Hannah Sunderani ($32, Penguin, 2022)
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55 min
prep time serves 6
1 block (12 oz) silken tofu 1 c all-purpose flour* 1 Tbsp arrowroot** ½ c unsweetened almond milk ¹⁄³ c pure maple syrup 1 Tbsp coconut oil, plus more for pan 1 Tbsp lemon zest 1 tsp pure vanilla extract ½ tsp pure almond extract (optional) ¼ tsp fine sea salt 1 c fresh or frozen raspberries, divided 1 Tbsp powdered sugar, for dusting (optional) 1. Preheat oven to 350˚. Lightly grease a 7½x2-inch round baking dish or a 6- or 7-inch pie plate with coconut oil.
2. In a high-speed blender, combine tofu, flour, arrowroot powder, almond milk, maple syrup, coconut oil, lemon zest, vanilla extract, almond extract (if using), and salt. Blend until smooth and creamy, stopping to scrape down sides if needed. 3. Scatter ½ cup of the raspberries in baking dish. Pour batter over raspberries to fill baking dish. Decorate top of batter with remaining ½ cup of the raspberries. 4. Bake until beautifully puffed and golden, about 35 minutes. Let cool slightly, about 10 minutes. Dust with powdered sugar, if desired, and serve warm. *To make this dessert gluten free, replace the all-purpose flour with rice flour or gluten-free baking flour. **If you can’t find arrowroot powder, you can substitute cornstarch.
Per serving (with optional powdered sugar dusting): 208 Calories, 7 g Protein, 34 g Carbohydrates, 13 g Total sugars (12 g Added sugars), 3 g Fiber, 5 g Total fat (3 g sat), 102 mg Sodium, ★★ Vitamin B2 (riboflavin), ★ Vitamin B1 (thiamine), Calcium, Folate, Iron, Phosphorus
Kitchen Note: This clafoutis is a lifesaver for times when you need a last-minute dessert. This vegan batter blends quickly and bakes effortlessly for a French-inspired dessert. The flavors are creamy and custardy, lightly sweet and fruity. In addition, for the little effort required, it is an astonishingly beautiful dessert to look at! Raspberries can be replaced with fruits of your choice.
Traditionally, clafoutis are made with pitted cherries, but pear, apple, and plum, chopped into bite-size pieces, are also popular. Store the clafoutis, covered with reusable wrap, in the refrigerator for up to 3 days.
