Unconventional Plum Clafoutis
A gluten-free and dairy-free souffle /pudding type dessert with spiced plums stewed in their own juices.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings
- Category: Pudding
- Method: Baked
- Cuisine: Dessert
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, 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
- 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.
- 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.
- 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!
