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Cherry clafoutis


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200 g wholemeal flour
1 teaspoon of cream of tartar (natural yeast for cakes)
1 tablespoon cornstarch (optional)
6 tablespoons corn oil or sunflower oil
4 tablespoons of wheat malt
rice milk to taste.
500 g cherries


The clafoutis is a typical French dessert originating in Limousin and the traditional version is the one with the cherries, but it can also be prepared with other fruit.

Wash the cherries and remove the stones.
In a bowl pour oil and malt, then sift the flour and baking powder.
For the dough is more compact, you can add a tablespoon of cornstarch (cornflour), although it is not necessary (for the clafoutis in the photo I have used).
Mix thoroughly the dough by adding rice milk a little at a time, until a soft but not too liquid density (like the one of the cakes).
Using a whisk stir long and carefully.
To finally add the fruit into chunks, mix again and pour the mixture into a baking dish, drizzle with a little olive oil first low.
Bake at 190° C for 40-50 minutes.

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Thanks to Emanuela Barbero, webmaster di Vegan3000 e autrice di libri di cucina vegan

NOTA: Nella preparazione tradizionale del clafoutis le ciliegie vengono spesso lasciate intere, con il nocciolo (vedi qui: Clafoutis con ciliegie intere).
In questa versione vegan invece ho tolto tutti i noccioli e ciò ha comportato una presentazione finale un po' meno d'effetto (cioè senza le ciliegie intere che "emergono" sulla superficie), ma con l'innegabile vantaggio pratico di non trovarsi i noccioli sotto i denti durante la degustazione del dolce... e perciò senza nessun rischio! :-) !

Provate anche il nostro Clafoutis di prugne! :-)


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Orgogliosamente posso dire "mi piace" con ragion veduta, avendo contribuito a divorare *esattamente* la torta della foto - ed era buonissimaaaaaaaa

- Maresa -

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