- 500ml frozen Black Forest fruits, thawed
- 5-6 tbsp golden caster sugar
- 15g Pure dairy-free spread
- 85g Doves Farm gluten-free plain flour
- ½ tsp ground cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 400ml can coconut milk
- 3 tbsp blackcurrant or red fruit squash
The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…
- ½ tsp arrowroot, blended with a little water
- icing sugar, to dust
Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice. Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
Sift the flour and cinnamon into a large bowl and stir in the remaining sugar. In a jug, beat the eggs and coconut milk together, then whisk into the flour mixture to make a smooth batter. Pour the batter slowly over the fruit then bake for 40-45 mins.
Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened. Dust the clafoutis with icing sugar and serve drizzled with the coulis.