I imagine that this one has Julia Child rolling over in her grave, but here we go… Today I bring you vegan blueberry flaugnarde!
If you’ve never heard of flaugnarde, don’t worry; until this week, neither had I. The paper I grab to read at work (on breaks, of course :-)), has a recipe of the day. This week, they presented a dish they called Raspberry Clafoutis. It was so pretty and so elegant looking, I had to try it! So I tore out the page and took it home.
Knowing nothing about this dish, I decided to take to Google. The first thing I learned was there is actually no such thing as a raspberry clafoutis. A clafoutis is only made with cherries. If other berries or fruit is used, then it becomes a flaugnarde… No big deal, so I’m making a flaugnarde!… I also learned that it’s a french dessert, heavy in eggs and cream. Recipes like that can be tricky for a vegan, but luckily, the version from the paper was obviously not traditional and used a lot more flour than most recipes would. This made it much easier to veganize.
Having never tasted a flaugnarde, I really couldn’t tell you if it was at all like the traditional versions. But the texture was described as a cross between a custard and a pancake, and I would say that accurately describes mine. More importantly, it tasted delicious, and I now have a new fancy pants dessert to serve at my next summer dinner party!
Vegan Blueberry Flaugnarde
Adapted from Metro News, who sourced from The Arthritis Society
1 1/2 cups Pureed Soft Tofu
3/4 cups Coconut Milk (canned, full fat)
5 tbsp Non-Dairy Milk (I used almond)
1/2 cup Maple Syrup
1 tbsp Vanilla Extract
1/2 tsp Salt
1/2 tsp Baking Powder
1 cup All-Purpose Flour
1 cup Frozen Blueberries
Icing Sugar (optional)
Preheat oven to 350°F and grease a 10-inch spring form pan.
Blend pureed tofu, milks, maple syrup, vanilla, and salt until thoroughly combined (I used an emersion blender). Add baking powder and flour, and blend until smooth (stopping once to scrap sides).
Pour batter into prepared pan and scatter blueberries over the top.
Bake for 40 minutes, until set.
Best served fresh and warm. Dust with icing sugar before serving, if desired.