Discover Delight with Plantain Flour Clafoutis - A Gluten-Free Twist on a French Classic
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Welcome to a delectable journey into the world of gluten-free baking with our twist on a classic French dessert - Clafoutis. This delightful creation swaps traditional wheat flour for the goodness of plantain flour, offering a gluten-free alternative that doesn't compromise on taste or texture.
Clafoutis, originating from the Limousin region in France, is traditionally made with cherries, but our recipe opens the door to experimentation with various fruits. This versatile and easy-to-make dessert is perfect for any occasion, from casual family dinners to special gatherings. Join us as we combine the unique properties of plantain flour with the rich, fruity goodness of cherries to create a dessert that's both indulgent and inclusive. Let's dive into the simple steps of making this gluten-free delight that promises to captivate your taste buds.Author:
Tonomi Super Foods
3 large eggs
1 ½ cups milk (dairy or plant-based)
¼ cup granulated sugar
¼ cup packed brown sugar
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon
pinch of salt
½ cup Tonomi Plantain Flour
2 cups fresh or frozen cherries
1 tablespoon cornstarch
1 tablespoon brown sugar
Preheat your oven to 375°F (190°C). Generously butter 6-8 individual ramekins.
In a bowl, whisk together the eggs, milk, sugars, vanilla extract, cinnamon, and salt. Gradually add the plantain flour and whisk until smooth and free of lumps. Let the batter rest for 5 minutes while you prep the fruit.
Toss your cherries with the cornstarch and brown sugar in a bowl. Divide the mixture evenly among the ramekins.
Gently pour the custard batter over the fruit, filling each ramekin almost to the brim. Place the ramekins on a baking sheet and pop them in the preheated oven.
Bake for 40-45 minutes, or until the custard is puffed and golden brown on top. A toothpick inserted into the center should come out clean.
Let the clafoutis cool slightly before serving. Dust with powdered sugar or a sprinkle of cinnamon for extra flair. Enjoy warm or at room temperature, with a scoop of ice cream if you're feeling decadent!
1. Feel free to experiment with different fruits! Mango, pineapple, and peaches all work beautifully with the plantain flour.
2. For a richer flavor, substitute half the milk with heavy cream.
3. If you don't have ramekins, you can use a baking dish – just adjust the baking time accordingly.
4. For a flavor boost, consider adding a sprinkle of cinnamon or a splash of almond extract to the batter.
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