Recette par / Recipe by : Prof. Julie Singer
Clafoutis aux cerises sans glutenLe clafoutis est un gâteau traditionnel du Limousin. Sucré mais pas trop, j’adore ce dessert parce qu’il est facile à préparer et il s’adapte facilement à un régime sans gluten. Normalement il faudrait utiliser des cerises non dénoyautées, mais je fais le contraire afin de pouvoir tout avaler plus vite.
Ingrédientscerises dénoyautées : 675 g
oeufs : 2 sucre : 65 g extrait de vanille ou d’amande : 5 mL farine de riz : 50 g fécule de tapioca : 20 g gomme xanthan : 1.5 g sel : une pincée lait : 25 cL beurre : 5 g, fondu Étapes:
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Gluten-free cherry clafoutisClafoutis is a traditional Limousin cake. Sweet but not too much, I love this dessert because it's easy to prepare and it easily adapts to a gluten-free diet. Normally you should use unpitted cherries, but I do the opposite in order to be able to swallow everything faster.
Ingredientspitted cherries: 3 cups
eggs: 2 sugar: ⅓ cup vanilla or almond extract: 1 tsp. rice flour: ⅓ cup 1 tapioca starch: 2 tbps. xanthan gum: ½ tsp. salt: a pinch milk: 1 cup butter: 1 tsp, melted Steps:1. Preheat the oven to 400*F.
2. Rinse the cherries, dry them well and divide them in a buttered 8 ”x8” Pyrex dish. 3. In a bowl, beat the eggs with the sugar and vanilla or almond extract. 4. Stir in the rice flour, tapioca starch, xanthan gum and salt. Mix with the milk and melted butter and mix. 5. Pour the preparation over the cherries. Bake for 30 to 35 minutes. 6. Serve lukewarm. If you have any left over the next day, eat it cold |