Very berry Christmas clafoutis
Snacks
Lactose free
Vegan
Vegetarian
Almond
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300ml aquafaba (the liquid from canned chickpeas)
100g coconut blossom sugar
160g self-raising flour
4 tbsp ground almonds
1 tsp (gluten free) baking powder
Pinch of salt
100ml Alpro Almond Drink
25g berries (blueberries, cranberries)
3 tbsp almond flakes
Gluten free? Just make sure you use gluten free flour and baking powder.
Just as delicious with other fruits instead of the berries - try it with apples, plums or pears. Yum!
Ingredients
300ml aquafaba (the liquid from canned chickpeas)
100g coconut blossom sugar
160g self-raising flour
4 tbsp ground almonds
1 tsp (gluten free) baking powder
Pinch of salt
100ml Alpro Almond Drink
25g berries (blueberries, cranberries)
3 tbsp almond flakes
Gluten free? Just make sure you use gluten free flour and baking powder.
Just as delicious with other fruits instead of the berries - try it with apples, plums or pears. Yum!
Preparation
1
Start by preheating your oven to 180°C and lining a tin with baking paper. Beat the aquafaba with the coconut blossom sugar for 6 minutes – it needs to double in size. A hand mixer is good for this.
2
Add the flour, ground almonds, baking powder, salt and the Alpro Almond Drink and stir everything together until you have a lovely smooth batter.
3
Pour the batter into the baking tin and sprinkle on the berries. Scatter the almond flakes over the top and bake in the oven for 35-40 minutes until it's a delicious golden brown, or a knife comes out clean when you test it.
4
Take it out and let it cool before serving with an Alpro dollop of something delicious. The perfect end to a festive feast, light, fluffy and full of frangipan flavour!
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