|This closeup shows the crispy texture of the crust contrasting with the soft plums inside.|
The original recipe is here; this version is basically the same except that I added a flax egg (1tab ground flaxseed to 3 tabs water, whisked together) and more plums. I used a shallower dish, too, so that the plums showed up better, as the batter rises slightly when cooked. If I had had any vanilla, I would have also added that to the batter mix.We didn't have any flaked almonds for the top, so I used some ground almonds instead. The clafoutis was delicious served warm with a scoop of vanilla Swedish Glace (vegan icecream) on the side. -Oh, and the other thing is a little demerara sugar sprinkled on top just before putting it in the oven, just to add some extra crunch.
|The original version!|