Strawberry Clafoutis


At Go Dairy Free we obtained a generous helping of Chia Seeds from the folks at Good Cause Wellness.  My basic Banana Muffin recipe pales in comparison to Hannah’s adventurous “egg-based” Clafoutis.  Taking egg replacers to a new level, this dessert deserves an award! 

This strawberry clafoutis recipe and post comes from Hannah Kaminsky of the Bittersweet Blog and author of My Sweet Vegan.

I don’t have an interior shots because it was eaten so quickly, if that gives you any indication of its success. Another example of why one shouldn’t judge a book by it’s cover, Chia seeds really may just be the next miracle ingredient, supposed health benefits aside. I know that they aren’t the most common staple in the typical baker’s pantry, but can I tell you? Hunting them down, if only for this delectable dish, is completely worth it.

Strawberry Clafoutis

Special Diet Notes: Strawberry Clafoutis

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, vegan, plant-based, and vegetarian.

Strawberry Clafoutis
Serves: 2-4
  • ⅓ cup soy creamer
  • ⅔ cup soy milk
  • 3 tablespoons chia seeds
  • 3 tablespoons cornstarch
  • 2 tablespoons all-purpose flour
  • ⅓ cup granulated sugar
  • 1 tablespoon margarine
  • ½ teaspoon vanilla extract
  • Pinch salt
  • 8 ounces fresh strawberries
  • Confectioner’s Sugar (Optional)
  1. Begin by grinding down your chia seeds in a spice grinder to a fine powder. Combine both the soymilk and soy creamer in a small bowl, and whisk the powdered seeds in just to make sure no clumps form. Let it sit for 10 minutes before stirring again, breaking up any lumps, and then leave it alone for another 20 minutes afterward. Depending on how long your oven takes to heat up, you may want to go ahead and preheat your oven to 350 degrees now while the mixture is thickening.
  2. In a separate bowl, mix together the cornstarch, flour, and sugar. Melt your margarine and stir it in, along with the vanilla and salt. Your chia mixture should now be the consistency of pudding, and it can now be added into the flour mixture. Stir until smooth, and pour the batter into a lightly greased 7 inch custard dish. Slice the strawberries in half and arrange on top as desired- No need to be as meticulous as I was! Bake for 40 - 45 minutes, until it pulls away from the sides and browns slightly around the edges. The berries may leak some juice, but don’t worry, just lightly pat it with a paper towel once cool to remove the excess, or leave it if it doesn’t bother you. Lightly dust with confectioner’s sugar if desired.

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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