Want to melt hearts in just 30mts?
I've embarked on the most obsessive hobby of streaming cooking competitions. I feel for each contestant: I cry when they cry and cheer when they win. I've learnt that each dish for them is something very personal. They give each ingredient so much thought. Most recipes are handed down to them by family members, such as mothers and grandmothers, so the love that comes with that heritage and those memories is powerful.
This recipe is none of the above. But! I was able to convert a wheat and dairy filled delight into one that us intolerant peeps can also partake in. It's an indulgence, delicious and an easy to bake dessert. I tried it once, and it came out beautifully. There's a sense of accomplishment when you make a meal or dessert from scratch, whether it's just for you, or for sharing.
Here's the recipe:
1 cup of Soy milk
3 eggs
1/2 cup of sugar ( I used coconut sugar)
1 tsp of Vanilla extract
2 tbs of vegan melted butter
1/2 cup of gluten free flour ( I used gluten free baking flour)
One peach.
A day or two before baking slice the peach and sprinkle it with sugar. Place it in the fridge, it will form a lovely syrup to drizzle on the Clafoutis also. This step is not essential but it does add another layer of fruity sweetness.
Preheat the over at 160c or 325f.
Put all ingredients accept for the flour in a bowl and mix making sure there are no lumps.
Then add the flour preferably with a sifter to avoid lumps or place the ingredients in a blender (a quick cheat) lumps are the enemy.
Pour the silky batter in either a baking dish, cast iron skillet, or smaller ramekins.
Place peach slices on top, they will sink a little it's unavoidable. Place in oven for 30 - 40 mts. Ramekins will take 30 mts.
Watch them puff up.
Once ready drizzle some peach syrup over the top, add more peach slices, even cream!
They are melt in your mouth, with Vanilla and peach aromas filling your head and heart. ENJOY!!!