500ml Raspberry, strawberry, blueberry
5-6 tbsp golden caster sugar
15g Pure dairy-free spread
85g gluten-free plain flour
½ tsp ground cinnamon
400ml lactose free milk
3 tbsp raspberry fruit squash
½ tsp arrowroot, blended with a little water
icing sugar, to dust
Serves - 6
Heat oven to 200C/fan 180C/gas 6. Drain the fruit reserving the juice.
Toss berries with 1 tbsp sugar, then spread in an even layer in a 24cm round ovenproof dish, greased with vegetable spread.
Sift the gluten free flour and cinnamon into a large bowl and stir in the remaining sugar.
In a jug, beat the eggs and lactose free milk together, then whisk into the flour mixture to make a smooth batter.
Pour the batter slowly over the fruit then bake for 40-45 mins.
Heat the squash and reserved juice in a pan. Stir in the arrowroot until thickened.
Dust the clafoutis with icing sugar and serve drizzled with the coulis.
Recipe adapted from: Good Food