Cherry Clafoutis – Roselle
Put oven on to 200º
500 g pitted fresh cherries (or enough to fully line, fatly, a 20 cm ovenproof dish)
3 tbsps aqua faba (the liquid from tinned/cooked chickpeas or even white beans)
200 ml plant cream, oat or almond preferably
100 ml plant milk
2 – 3 tsps vanilla extract
120 g sugar (I use organic raw brown)
50 g rice flour
1 dstsp icing sugar to dust the top
Lightly oil the baking dish. Pack in your pitted cherries in a single tight layer. Beat or whisk the aqua faba till its frothy. Mix together the cream, milk and vanilla; gently mix in the aqua faba.
Mix the flour and sugar in a medium-large bowl; stir the liquids in.
Pour over the cherries, but don’t drown them.
Bake for 35–45 minutes.
When it’s a little cooler, dust with the icing sugar (I used too much).
It’s best eaten warm, but is also delicious for breakfast, maybe with muesli.
Thank you as always for being here and reading, my friends. If you try this recipe, I’d love to know how it turns out.
Rhubarb & Ginger Cake
This is delicious served with a spoonful of plant cream or yogurt. The buckwheat gives it a nutty taste that I like very much.
5 fat stalks of rhubarb, sliced
1 tbsp coconut or other oil
1 tbsp raw brown sugar
300 gms gluten-free flour (I use a mix of 100 gms rice flour or ground almonds, and 200 gms buckwheat)
250 gms raw brown sugar
10 gms baking powder
1/2 tsp salt
100 gms chopped crystallised ginger
180 mls plant milk
5 generous tbsps sunflower oil
1 tsp cider vinegar
Line a deep round cake tin with greaseproof paper.
Warm a frying pan over medium heat with the coconut oil. Slice the rhubarb into pieces approximately 1 cm each. Put into a bowl and sprinkle the tbsp raw sugar over the slices, and turn. Turn the heat up a little (not too hot), add the rhubarb to the pan and stir as it sizzles. Add the chopped ginger. After 5 minutes or so remove from heat.
While the rhubarb is cooking put oven onto 180º.
Mix all the dry ingredients in a large bowl. Mix the milk with the oil and vinegar and stir into the dry mix. Add the rhubarb and ginger and mix in gently.
Pour this all into the cake tin and bake for 50 minutes to an hour, till a skewer comes out clean. If the top is over-browning, cover with greaseproof.
Tip out gently onto a plate, then invert onto a wire tray. Eat warm or cold.
Raw desserts very yummy mango and cheesecakes all raw