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–+ servings
clafoutis in a cast iron pan

The best vegan clafoutis

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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Equipment

  • Blender

Ingredients
  

  • ½ cup yellow mung beans, soaked
  • 2 cups soy or other plant milk
  • ½ cup cake or all purpose flour
  • ¼ tsp salt
  • 2 tbsp sugar This quantity is for moderate sweetness. Add more if you prefer more sweetness
  • 2 tsp baking powder
  • 2 tsp vanilla extract
  • 2 tbsp brandy
  • 2 cups cherries

Instructions
 

  • Soak the yellow mung beans for at least an hour or overnight.
  • Drain and rinse the mung beans, and add to a blender cup
  • Add about half of the soy milk (if you have a big, powerful blender you can add all the soy milk at once - it does not quite fit in even the largest of my Nutribullet cups
  • Add the sugar, salt, baking powder, vanilla and flour. Blend until smooth.
  • Add the rest of the milk and stir until well combined
  • Prepare the fruit, depending on what you are using. If you are using cherries, some people prefer to keep the stones in. Lately, I've been using defrosted black, sweet cherries, so there is not real prep there. If you are using stone fruit or apples, cut in about ⅛ chunks.
  • Spray a large cast iron (30 cm/12 inch) pan with non-stick spray (or grease the pan). It is also possible to split this into two individual servings, which will cook a little quicker. You can also bake this in a pie or tart dish of similar size.
  • Pre-heat the pan, then add the batter and the fruit. Then, pop the clafoutis into the oven and bake for about 20 minutes at 200 °C / 390 °F. The clafoutis will puff a little, but it is normal for it to deflate when taken out of the oven. The center should be custardy.
  • You can either serve the clafoutis immediately, or let it cool a little, but you should eat it while it is still warm. It is great sprinkled with a little icing sugar
Servings 2
Keyword quick
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