So I came across this Clafoutis that just looked too good to pass up. I love those creamy/eggy/custardy desserts but haven't actually made any because that's a really difficult texture to master without eggs. But then I found this recipe that actually achieves that glorious texture and with the most obscure ingredient too! The liquid from a can of chickpeas. I kid you not. It was delightful. Seriously, seriously, delightful.
1 cup unsweetened plant-based milk
1/2 cup + 1 tablespoon aquafaba (the liquid from a can of white beans or chickpeas)
1/2 cup sugar
2 tablespoons plant-based butter or oil of your choice
2 teaspoons vanilla extract
1 teaspoon orange zest
1/2 cup all purpose flour
1 cup cranberries, fresh or frozen (and thawed) will work
Preheat the oven to 325°F.
In a mixing bowl combine all the ingredients exact for the cranberries and whisk until smooth.
Pour batter into a greased pie dish or 8-inch cast iron pan. I used an oblong casserole dish and the cake ended up being a little thin for my liking. The pie dish it would truly be perfect.
Scatter the cranberries over top.
Bake for 50-60 minutes, until the edges are golden and crisp. Remove from the oven and let rest for 2 hours to set.
Optional: Sprinkle with powdered sugar and serve.
This is perfect with a cup of tea or coffee!
For original recipe, head on over to Fettle Vegan
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