My journey in the kitchen started with baking when I was a child. At the time, I would strictly stick to recipes (from my mum’s bible “Les recettes faciles de Françoise Bernard”) without questioning anything. I just purely enjoyed the process. Cracking the eggs without dropping any bits of shell. Or at least trying to! Whisking. Melting chocolate “au bain-marie”. Licking the bowl at the end. Relishing the yummy smell coming ou of the oven. Getting impatient. Very. And finally… the degustation! But over time, I’ve started to experiment. I wanted to create dishes a little different but also use more wholesome ingredients. This is what I still do nowadays! Most of the time it’s a hit, at other times well it’s a miss… :-) I also love trying recipes from other websites that share the same philosophy, and that’s why the French blog Cléa Cuisine is often a go to! That’s where I picked the recipe of this raspberry & apple clafoutis which I have altered a tiny bit. Just like Cléa mentions it, this one doesn’t have the usual light yellow colour of the classic clafoutis because of the rapadura. And I love that about it! I hope you will too…
Type of dish: Dessert or afternoon tea.
Difficulty: Super easy
Prep time: 10 min
Cooking time: 30 to 40 min
30cl soy milk
3 tablespoons raw almond butter
200g raspberries (fresh or frozen)
Preheat oven to 180º.
Combine eggs and rapadura into a bowl.
Keeping beating + add the rest of the ingredients except the raspberries.
Add raspberries and delicately mix through.
Pour in an oven dish.
Bake for 30 to 40 minutes.
Serve with a Chai and enJOY warm or cold ^_^
• I used frozen raspberries straight from the freezer so my clafoutis needed to bake for an extra 20 minutes. Make sure you check if it’s cooked with the edge of a knife, it should come out dry.
• For a gluten free version, use rice milk and rice flour. I will personally try with almond milk next time!
• Don’t hesitate to try with other fruits. Originally, the clafoutis was made with cherries but it works with pretty much everything!!