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Recently I devised some recipes for Kallo, for their new range of organic soya milks (which are delicious!!) One of the recipes I created was a Raspberry and Almond Clafoutis. I adore clafoutis – it’s a a baked dessert in a custard-like batter, similar to pancake batter. Originally a French dish, it was traditionally made with cherries, but you can find many variations using summer/autumnal fruits such as plums and blueberries. It’s easy to make a good gluten-free and dairy-free batter, but it is important to use good soya milk. This recipe combines raspberries and almonds – a classic combination of tastes – with an extra kick of almond from the almond extract. Super-easy to prep and assemble – and thoroughly delicious!
gluten-free, wheat-free, yeas-free, seed-free, citrus-free
Preparation time 10 minutes Cooking time 35–45 minutes Serves 4
- dairy-free margarine, for greasing
- 4 eggs
- 150g/5½oz/scant 1 cup raw cane sugar or fruit sugar
- ⅛ tsp almond extract
- 25g/1oz/scant ¼ cup rice flour
- 50g/1¾oz/scant ½ cup ground almonds
- 250ml/9fl oz/1 cup Kallo Original Soya Milk
- 550g/1lb 4 oz/4½ cups raspberries
- 40g/1½oz/heaped ½ cup flaked almonds
- Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a large (approximately 20 x 20cm) ovenproof dish with dairy-free margarine.
- Beat the eggs and sugar together in a mixing bowl with an electric whisk until thickened and creamy. Beat in the almond extract, then sift in the rice flour and add the ground almonds. With a metal spoon, carefully fold into the egg mixture. Gently stir in the soya milk.
- Put the raspberries on the bottom of the dish. Pour the batter over the top and scatter the flaked almonds over the top. Bake in the hot oven for 35–45 minutes, depending on the size of the dish, until risen and set, with a golden-brown crust formed on the top. Remove from the oven and serve.
This recipe is adapted from one of the recipes in the Vitamix cookery book. It’s incredibly easy to make and full of beautiful flavours from the raspberries and rosewater. And it’s made with yogurt instead of cream (I’ve substituted dairy-free soya yogurt here), so it’s wonderfully light – and healthy!
I adore my Vitamix machine – and I think they’re incredible. Billed as much, much more than a blender, they can chop, grind, puree, crush, whizz, mince, crumb, mill, shred and blend – and make nut milks, batters, pancakes, crepes and muffins, juice & smoothies, sauces, dressings & marinades. And, extraordinarily, they can make hot soups from raw ingredients and then ice creams! What’s more, they’re incredibly healthy. The machines pulverize veggies and fruit to a cellular level, so nutrients and antioxidants are released, making them more bio-available for your body. Research backs up that you get a significantly enhanced nutrient intake from the foods. And the machine uses friction heat generated by the rotation of the blades to cook the food, rather than heat, therefore preventing loss of valuable enzymes and nutrients. All brilliant!
gluten-free, dairy-free, yeast-free, egg-free, nut-free, seed-free, citrus-free
- 250ml/9fl oz/1 cup dairy-free soya yogurt
- 3 tbsp icing sugar
- 1 tbsp rosewater
- 300g/10½oz frozen raspberries
- Put the ingredients in the Vitamix machine in the order listed and secure the 2-part lid. Select variable speed 1 and turn the machine on. Increase the speed to 10 then turn the machine to high and use the tamper to push the ingredients onto the blades.
- In about 30 seconds the sound of the motor will change and 4 mounds should form in the mixture. Stop the machine and serve immediately.