Cranberry Orange Clafoutis
Clafoutis, pronounced KLA-FOO-TEE, is a French dessert that is custard-y in texture and studded with fruit. Cherries seem to be the traditionally paired flavor, but since cranberries are in season and have such a great tart flavor, we used them instead. They work nicely to balance out the sweet, eggy flavor and texture of the cake, and they taste all kinds of seasonal with a bit of added orange zest. It works as a breakfast dish or dessert, and is an impressive looking one, at that! This recipe is deceptively simple and makes you seem like a real chef, especially when you start throwing around words like 'clafoutis' and 'aquafaba'. If you haven't jumped on the aquafaba train, you can check out some more info on other recipes we've used it in, like our Easy Chickpeasy Breakfast Burritos + our Homemade Marshmallow Fluff. We used aquafaba in this dish because it so closely mimics the protein structure in baked goods that eggs do, and helped to almost perfectly mimic the texture of a traditional clafoutis. We considered using flax or chia eggs, but I just don't think it would've given the same texture, and like we said before, texture is key in this dish. Anyway, enough chatting. You get it. Fancy dessert, very little work. So what're you waiting for? Let's eat!
1 cup unsweetened almond milk
1/2 cup + 1 tablespoon aquafaba
1/2 cup sugar
2 tablespoons melted vegan butter
2 teaspoons vanilla
1 teaspoon orange zest
1/2 cup all purpose flour
1 cup fresh cranberries
powdered sugar, for garnish
Preheat oven to 325 degrees.
In a large mixing bowl combine almond milk, aquafaba, sugar, melted butter, vanilla and orange zest. Add in the flour, whisking until smooth. Pour the batter into a greased 8-inch cast iron pan or baking dish. Scatter the cranberries over the top and place the whole pan into the oven.
Bake for 50-60 minutes, until dough is puffed and golden along the edges. Remove from the oven and let it sit at least 2 hours to set. The result should be very custard-like, a thick 'pancake' similar to flan.
Sprinkle with powdered sugar + serve!
Aquafaba is the magical liquid drained from a can of beans. Garbanzo or white beans work best. You can read more about that here.
Texture is key in this dish. Don't dig in too early or the base won't set properly. It might seem undercooked or a little jiggly when you first pull it out of the oven, but I promise, that's what you want. However, if the sides haven't browned up, you'll want to keep it in a few extra minutes.
Cranberries not your jam? Use your favorite berries or stone fruit here instead!
***We've gotten a LOT of questions about this recipe. I swear it is as easy as it looks BUT PLEASE read through the entire recipe completely before beginning. And yes, your pan should be greased...like its says. :) ***