Vegan clafoutis with frozen blueberries, served individually in ramekins, is a very quick, simple yet absolutely delicious French style dessert similar to a Flaugnarde.
This recipe will make 4 ramekins 7.5cm (3 inches) in diameter.
65 g (1/3 metric cup or 5 tbsp) of fine semolina
45-60 g (1/4 metric cup or 3-4 tbsp) of white granulated sugar*
a pinch of salt
8 g (2 tsp) of baking powder
30 ml (2 tbsp) of tahini (sesame seed paste)
100 ml (1/2 cup) of non dairy milk (coconut, almond, rice, soy, etc.)
3 ml (1/2 tsp) of pure vanilla extract
5 ml (2 tsp) of vegetable oil, to oil the ramekins (1/2 tsp per each)
200 g (1 1/2 metric cup) of frozen blueberries**
Optional: powdered (icing) sugar for dusting
Preheat the oven to 205 ° C (400 ° F).
Place the ramekins on a baking sheet, and brush them with oil.
Divide the blueberries among the ramekins.
In a mixing bowl combine all the dry ingredients, then add the liquid ingredients and whisk until combined.
Pour the batter evenly over the berries.
Bake on 205 ° C (400 ° F) for about 20 min.
Serve warm, optionally dust with some powdered (icing) sugar.
*The quantity of sugar can vary depending on the sweetness of the fruits.
**Substitute the blueberries for any other fresh or frozen fruits.