I can’t write at the moment due to a heavy duty psychological blockage that I need to clear, even though my life is utterly fantastic currently. Perhaps that’s the problem, that it’s harder to accept praise than it is to be negative. Anyway, I’m going to let the pictures do the talking for this dairy free spelt plum clafoutis, but I will say one thing – it’s fucking delicious.
Spelt Plum Clafoutis – Dairy Free
By Gavin Wren
Makes 6 individual clafoutis in 10cm diameter dishes.
Uses a mixing bowl, sieve and a whisk.
16 small-medium plums, halved and de-stoned
4 medium eggs
80g butter coconut butter plus extra for greasing
80g golden caster sugar plus extra for dusting
1 teaspoon vanilla extract
70g white spelt flour
150ml dairy free cream
2 tablespoons demerara sugar
Grease the dishes with coconut oil and then dust the cases with golden caster sugar. Place the plum halves in the dishes in a lovely pattern.
Whisk the eggs, sugar and vanilla together. Sift in the flour, whisking all the time until a smooth paste, then slowly add the cream whilst whisking, followed by the melted coconut oil.
Pour over plums, then place in oven for 25-30 mins until browned on top nicely. Remove from the oven and turn the grill up to the highest temperature.
Sprinkle the demerara sugar on and grill under high heat until crunch and crispy, about 5 minutes.