Unconventional Plum Clafoutis

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

So a few weeks ago I made plum clafoutis. The most deliciously unconventional plum clafoutis ever — no eggs, milk, flour, or sugar {that’s 4/5 components of a traditional clafoutis, the fifth being the fruit!}… I had a few very ripe plums and dessert on my mind, so a soft, warm, gooey plum souffle dessert just made a lot of sense in the moment. And it came out out-of-this-world delicious. One of the best simple and nostalgic desserts I’ve had in ages… And I’ve been sheepishly keeping it all to myself… But after a lot of deliberation I finally decided to release this little bird into the wild because if you’re a plum and/or clafoutis fan, I know you’re going to LOVE this.

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

Why have I been keeping the recipe to myself for so long? I actually hesitated to share it for some time now — I generally try to keep the soy out of the blog because I know many of you don’t do soy {and I want everyone to be happy whenever possible!}, but when this warm and comforting clafoutis happened, it couldn’t unhappen. I don’t do a lot of soy myself either to be honest, but have been able to included it back in my diet lately so I’ve been having fun experimenting. I’ve since tried to recreate the results of this pudding without the tofu, but so far no dice. So I pondered, and pondered, and in the end decided to share the recipe because it was simply perfect as is and I know you’re going to enjoy it!

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

In case you’ve never had clafoutis before — it’s a type of dessert that treads a very fine line between something like a souffle, a pudding, and a custard. It’s usually quite simple, it’s flavor subtle, it’s texture melt-in-your-mouth delicate. Its warm, saucy, compote-like baked fruitiness is unbelievably good.

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

I’ve only ever made cherry clafoutis in the past, and loved it so. But the decision to switch it up with plum was a great one — the plums turned into a delicious self-saucing compote inside the clafoutis. I’ve since learned that plum clafoutis is actually a common variation — and now I know why!

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

The smell of it baking is intoxicating. And seeing that little poof deflate at the end was a treat — just like the regular version! :) Enjoy it warm or chilled. I dusted mine with a bit of powdered coconut milk for the snowy effect, but it’s optional. I also made it in a smallish oval ceramic dish {22 oz / so just under 3 cups} and it made about 6 servings. Any dish of a similar size will work, or make it in individual ramekins. Just make sure you don’t fill it too high because it needs space to rise first and you might end up with a mess if you don’t give it room! I thought I did and even so had a tiny {but delicious looking} spill over on one side. So heed my warning :)

Unconventional Plum Clafoutis {Free from: dairy, eggs, gluten, oils, and refined sugars}

Now go get some ripe plums before the season is over and clafoutis away…

5.0 from 2 reviews
Unconventional Plum Clafoutis
Author: 
Prep time: 
Cook/Chill Time: 
Ready In: 
Makes: 6 servings
 
Ingredients
  • 1 pack extra firm silken tofu {I used Mori-Nu -- the 350gr pack}
  • ¼ cup white rice flour {brown rice flour is fine too}
  • ¼ cup sweet sticky rice flour {also known as mochi or glutinous rice flour}
  • ½ cup maple syrup {or agave, brown rice syrup, coconut nectar, honey / honee, etc.}
  • ¼ cup dates, pitted
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 tsp cinnamon
  • ½ tsp salt
  • 2 ripe sweet plums, rough chopped
  • *Optional: {non-dairy} vanilla ice cream or yogurt of your choice for serving
  • *Optional: powdered coconut milk(make sure it's dairy-free)
Instructions
  1. Preheat oven to 350 F. Oil your baking dish{es} {see notes above for sizes} or use a good non-stick pan and set aside.
  2. Place tofu in a blender and blend until smooth. Add all other ingredients except plums into a blender and blend into a smooth mixture. Pour into prepared baking dish. Stir in chopped plums.
  3. Bake in a preheated oven for 1 hour. Remove from oven and cool on a rack for at least 10 minutes {or cool, then chill in the fridge if you like it cold. I like mine nice and warm though...}. Scoop into bowls {unless using individual ramekins} and serve with a side of {non-dairy} ice cream or yogurt of your choice {optional}. Enjoy!
Happy Baking!

Audrey

Disclaimer: this post contains an affiliate links for powdered coconut milk.

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