{"id":34611,"date":"2021-01-29T12:00:59","date_gmt":"2021-01-29T20:00:59","guid":{"rendered":"https:\/\/closedloopcooking.com\/?p=34611"},"modified":"2021-06-29T11:00:58","modified_gmt":"2021-06-29T18:00:58","slug":"mini-caramel-apple-clafoutis","status":"publish","type":"post","link":"https:\/\/closedloopcooking.com\/mini-caramel-apple-clafoutis\/","title":{"rendered":"Mini caramel apple clafoutis"},"content":{"rendered":"\n
Originally from the Limousin region and baked with black cherries, clafoutis is sometimes referred to as flaugnarde<\/em> when made with other types of fruits. Over the summer when first developing the recipe, we enjoyed countless blueberry and blackberry versions with fresh chopped garden mint, dusted with opulent amounts of powdered sugar. <\/p>\n\n\n\n To make the batter plant-based, I used firm silken tofu and tapioca starch to create the thick, traditional clafoutis texture seen here. I’ve also tested and loved this recipe with a cup of aquafaba leftover from a batch of tender lovin\u2019 chickpeas<\/a> in place of the tofu. So don\u2019t toss that beautiful bean broth! It will produce a thinner batter that is easier to pour into the tins and works wonders to create an airy, cake-like texture.<\/p>\n\n\n\n