I am a big fan of daylight savings so when we go off of it for the winter, it’s hard not to get a little sad. Here in the PacNW, it’s literally pitch black by 5 p.m. We’re in our rainy season, which means that even when it’s not raining we are in for primarily overcast days for several months to come. This isn’t a major complaint, so much as I’m setting the scene.
My dark commute home from work yesterday was accompanied by a torrential downpour. As I barreled alongside the other commuters, whose only goal was to get home in one piece, I began to daydream of a little bite of sunshine. Something bright and cheery to offset all of the heavy, pumpkin-laden treats we’ve been enjoying as of late. When I got home, I started pulling out ingredients only to discover that I had a scant amount of flour lingering in the bottom of the canister. I was in no mood to venture back out into the madness.
Time to improvise! Light and bright and requiring little flour… My mind wandered and landed on the deliciously simple clafoutis. In 100 Best, I have a clafoutis recipe that I love to whip up on a whim, as I always have silken tofu in my fridge and cherries in my freezer. I decided to go with some little, single serving clafoutis with some frozen mixed berries.
If you haven’t had clafoutis before, you’re in for a real treat. These little morsels hold up well (great for noshing with one hand and typing with the other!), but remain tender and custard-like. If you’re afraid of baking with tofu, get over it already! You’re missing out! Also, you can make this with brown rice flour instead of the all-purpose and you’ve got clafoutis, gluten-free.
Une Bouchée de Clafoutis*
1 (12.3 oz.) container of firm silken tofu
1/2 cup organic sugar
3/4 cup unbleached all-purpose flour
3/4 cup milk of choice
1 1/2 teas. baking powder
1 teas. vanilla
1 cup berries, thawed and drained
powdered sugar to dust
Preheat oven to 375. Lightly grease a 12 cup muffin tin.
In the bowl of a food processor combine the tofu and sugar and blend until mixed. Add the flour, milk, baking powder, vanilla and salt and mix until creamy and smooth, scraping down the sides of the bowl as needed.
Fill each cup 2/3 of the way with batter. Sprinkle berries on top of each cup; do not mix.
Bake for 20 minutes, until clafoutis are puffy and lightly golden. Remove from oven and let cool completely before loosening with a butter knife and serving. Clafoutis is delicious warm, but will fall apart if you try to take them out too soon, so feel free to reheat in the microwave or toaster oven. Dust with powdered sugar before serving. Store leftovers covered, in the fridge.
Makes 12 servings.
*(Josiane, I’m relying on you to tell me if I butchered the title, I haven’t studied French in over 12 years!)
Squirrel’s Vegan KitchenGo back in time to my original blog: Squirrel’s Vegan Kitchen!
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