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Foodrhythms

About Recipe

So a few weeks ago I made plum clafoutis. The most deliciously unconventional plum clafoutis ever — no eggs, milk, flour, or sugar {that’s 4/5 components of a traditional clafoutis, the fifth being the fruit!}… I had a few very ripe plums and dessert on my mind, so a soft, warm, gooey plum souffle dessert just made a lot of sense in the moment. And it came out out-of-this-world delicious. One of the best simple and nostalgic desserts I’ve had in ages… And I’ve been sheepishly keeping it all to myself… But after a lot of deliberation I finally decided to release this little bird into the wild because if you’re a plum and/or clafoutis fan, I know you’re going to LOVE this.

Ingredients

extra firm silken tofu {I used Mori-Nu -- the 350gr pack}

white rice flour {brown rice flour is fine too}

sweet sticky rice flour {also known as mochi or glutinous rice flour}

maple syrup {or agave, brown rice syrup, coconut nectar, honey / honee, etc.}

dates, pitted

pure vanilla extract

almond extract

cinnamon

salt

ripe sweet plums, rough chopped

*Optional: {non-dairy} vanilla ice cream or yogurt of your choice for serving

See Recipe Procedure

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