Vegan Golden Plum and Blueberry Clafoutis
Servings: 6 servings
Ingredients
- 1/2 cup aquafaba chickpea water
- 1/4 cup granulated white sugar I actually use natural cane sugar nowadays + 2 tbsp for sprinkling
- 1 1/4 cup soy milk I used Kirkland's soy milk that's already sweetened
- 1/2 cup all purposed unbleached flour
- 1 tbsp vanilla extract
- 1 pinch salt
- vegan butter to grease the pie pan
- 1 cup ripe golden plums, pitted and sliced (about 4-5 fruits)
- 1/2 cup blueberries washed and dried, stems removed
- 1 heaping tbsp icing sugar for dusting.
Instructions
- Preheat oven to 400ºF (205ºC).
- Using a blender or food processor, blitz aquafaba and sugar until the mixture is thickened and foamy, about 3 minutes. You don't want any sort of peaks, just a very fluffy and foamy mixture.
- Add soy milk, flour, vanilla extract, and salt and blend until incorporated.
- In a well-greased 9-inch pie pan, pour about 1/2 the batter into the pan, about 1/2 inch deep. Bake for 15 minutes until the edges are slightly golden and the middle is only slightly jiggly. Remove from oven and add the fruit on top of the bottom baked layer. Sprinkle remaining 2 tbsp of sugar, then pour over the remaining batter.
- Bake for 45 minutes until the top is lightly golden. Remove from oven and let cool until just barely warm. Do -not- cut into it before it is cooled, otherwise the clafoutis won't have set yet.
- Serve with a dusting of icing sugar.