Vegan, gluten free blueberry clafoutis.

I can’t really provide a recipe here, because I used leftover tofu (no idea how much, about 2/3 of one of those “tubes”) and then just eyeballed everything.

But anyway, the “custard” is made from silken tofu, soy milk, sugar, tapioca starch, sweet rice flour, a little bit of chickpea flour, baking soda, vanilla and cinnamon. I then sprinkled the blueberries on top and baked it at 350C for about 35 minutes. It’s very custardy in the middle.

The impetus for both this and the blueberry spelt muffins was the fact that our local veggie stand sold two large things of blueberries for $6, which is, I think, about half the usual price. I must say, though, that these North American blueberries leave something to be desired. The wild, small ones that we get at home are so much bluer and more flavorful..


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