I intended to make some blueberry muffins, but I had been wanting to make a clafouti for a couple of weeks. So the blueberries became a french dessert. Tasty.
- 2 c blueberries
- 2 tsp arrowroot
- 2/3 c cashew cream
- 1 tsp vanilla
- 1/4 c maple syrup
- 9 tbsp aquafaba (juice from canned chickpeas)whipped
- 1/2 c GF All-purpose Flour Blend
- 2 tbsp GF all-purpose Flour Blend
- 1 1/2 tsp lemon zest
- pinch of sea salt
- 3 tbsp sliced almonds, toasted
- 2 tsp coconut sugar
Preheat oven to 350 degrees. Grease a 9 inch ceramic or glass pie plate.
Toss blueberries with arrowroot, spread in an even layer on bottom of prepared pie plate.
In a large mixing bowl whip aquafaba to stiff peaks.
Fold aquafaba into the cashew cream, vanilla and maple syrup.
Whisk together the flour, lemon zest, and sea salt.
Gently combine wet and dry ingredients.
Pour batter over blueberries and sprinkle with almonds. Bake until clafouti is puffy and golden, and a knife inserted in center comes out clean, 50-55 minutes.
Remove from oven and let cool for at least 15 minutes (center may sink). Sprinkle coconut sugar and slice into 8 pieces; serve warm or at room temperature. Top with whipped coconut cream.