Aubrey: Apricot and Rosemary Gluten Free Clafoutis

Name: Aubrey: Apricot and Rosemary Gluten Free Clafoutis
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: French
Ingredients: 15 g cold water; 270 g Schar Bread Mix flour or Caputo GF Flour; 150 g salted vegan butter – Violife; 3 g salt; 5 g sugar; 60 g egg (or one large egg); 120 g oat milk (gluten-free); 120 g heavy cream (dairy-free, gluten free); 1 small sprig of fresh rosemary; 130 g gluten-free flour; 100 g sugar; 4 eggs; 1 pinch vanilla powder or 10 g vanilla extract; 1 pinch salt; 7-8 medium ripe apricots (pitted and sliced in halves)

Instructions

Prep:30minCook:35min

A refreshing gluten free clafoutis, where juicy apricots blend perfectly with aromatic rosemary in a luscious vanilla custard. Note: Use the unit converter if needed. This recipe is measured by weight (metric) for accuracy.

Updated at: Sat, 23 Nov 2024 06:13:58 GMT