Foraging fresh blackberries to make this vanilla-infused clafoutis is the ideal late summer dessert. Such an easy recipe to whip up using a handful of ingredients and you get this delicious, refreshing treat. This would work well with peaches, apricots, strawberries or pear slices too!
- 50g gluten-free flour
- 30g sweetener
- 2 eggs
- 200ml milk of choice
- ½ teaspoon sunflower oil
- 1 teaspoon vanilla extract
- 200g fresh blackberries
- Icing sugar, to dust
- Grease and line a 20cm loose-bottomed tart tin and stand on a baking tray.
- Whisk the flour and sweetener in a bowl, then whisk in the eggs one at a time. Add the milk, oil and vanilla and mix well again to form a smooth batter.
- Pour this into the tin, then arrange the blackberries on top scattered around. Bake at 180C for 30 minutes until golden on top and firmed up. Leave to cool in the tin, then pop out and dust with icing sugar. Then serve!