Experimental vegan cooking: caramelized pear “clafoutis”.

I was sitting this afternoon trying to read Barrington Moore’s Social Origins of Dictatorship and Democracy, and all I could think about was food. My mind went from Tarte Tatin to clafoutis to the recent chickpea pancake and omelet successes to my new Dutch oven, and I came up with and idea that I just had to try. It is essentially a combination of the above items, and it is delicious! The idea is that clafoutis is sort of an oven pancake. If I can make normal pancakes with chickpea flour, why not clafoutis?

Vegan caramelized pear “clafoutis”

  • 2 large pears in suitable chunks/slices
  • 1.5 tbsp margerine
  • just under 1 dl plus 1 tbsp brown sugar
  • 2 tsp vanilla sugar (divided)
  • cinnamon
  • 0.5 dl chickpea flour
  • 0.5 dl ap flour
  • scant tsp baking powder
  • soy milk

Heat oven to 200C.

Heat butter and just under 1 dl of brown sugar in a Dutch oven/ovenproof casserole on the stovetop.  Add 1 tsp vanilla sugar and some cinnamon. Add pears and simmer for a little while, stir to coat them in the caramelizing sugar.

Meanwhile, mix flours, baking powder and the remaining vanilla sugar, sugar and some more cinnamon. Add enough soymilk to make something like a pancake batter (about 1-1,5 dl?).

Pour the batter carefully over the pears and transfer to oven (without a lid). Bake for 15-20 minutes (didn’t keep time exactly) until the batter is set and starting to go golden. Eat warm. Ice cream would be nice (though I am no fan of vegan ice cream).


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