Everyone knows the Cherry Clafoutis, and as there isn’t any Cherry at this moment, I love doing this even with other ingredients! It’s an excellent way to try this recipe with seasonal fruits. This recipe is perfect without using traditional flour and traditional milk, so you can make it easily gluten-free and dairy-free!
Portions: 4 to 6 (that depends on your appetite, to be honest)
Preparation: 5 minutes
Cooking: 35-40 minutes
Freezer: yes
Conservation: 2-3 days in the fridge (to keep it firm!)
Ingredients:
-A cup and a half of Strawberries (300 gr)
-Two organics eggs
-4.5 big spoon of organic cane sugar
-2.5 big spoon of gluten-free flour
-125 ml of rice milk
The steps:
-Put the oven at 350 degrees (or 170 degrees Celsius)
-Cut your strawberries in 4 and put them in a bowl aside.
-In your mixing bowl, mix the cane sugar and the flour.
-Add the eggs and the rice milk. Mix everything.
-Add the strawberries on the whole surface of your cake pan.
-Pour everything into a cake pan
-Put the cake pan in the oven
A little advice:
-Put some cane sugar or maple syrup at the almost end of the cooking; you will have a crusty sugar top! The taste will be better.
Enjoy!!!
