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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Vegan Strawberry Clafoutis: A Dairy-Free, Egg-Free Spin on a Classic French Dessert

    Vegan Strawberry Clafoutis: A Dairy-Free, Egg-Free Spin on a Classic French Dessert

    7
    By Alisa Fleming on August 13, 2017 Dairy Free Desserts, Dairy-Free Recipes

    This year, Leah has been helping me test and re-photograph many of the “older” recipes here on Go Dairy Free. I put “older” in quotes since recipes never really get old – they’re timeless! And since we have over a thousand of them that could use a refresh, I let her pick and choose whatever strikes her fancy. This month she selected Hannah’s Vegan Strawberry Clafoutis recipe because “it’s perfect for summer!”

    Vegan Strawberry Clafoutis Recipe - unbelievably dairy-free, egg-free and nut-free!

    Way back in 2007, when chia seeds were still synonymous with ch-ch-ch-Chia Pets, both Hannah and I had the opportunity to test them out in actual recipes. I made banana muffins, but Hannah went above and beyond, creating this beautiful vegan strawberry clafoutis recipe.

    Vegan Strawberry Clafoutis Recipe - unbelievably dairy-free, egg-free and nut-free!

    Clafoutis is a French dessert with souffle-like qualities. In other words, it’s rich in eggs and dairy, and far from vegan. But Hannah loves a challenge! I can’t say if this vegan strawberry clafoutis tastes just like the traditional eggy recipe, but Leah can vouch that it is delicious.

    Vegan Strawberry Clafoutis Recipe - unbelievably dairy-free, egg-free and nut-free!The recipe and recipe photo are by Hannah Kaminsky, author of numerous vegan cookbooks and prolific writer and photographer behind Bittersweet. The photos above are by Leah of love me, feed me, and Associate Editor here at Go Dairy Free.

    Special Diet Notes: Vegan Strawberry Clafoutis

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

    Vegan Strawberry Clafoutis
     
    Print
    Prep time
    30 mins
    Cook time
    40 mins
    Total time
    1 hour 10 mins
     
    When this dessert emerged from the oven, with the sweet smell of summer berries, I marveled at how authentic it looked. And the taste impressed a crowd so much that it was devoured before I could get an inside shot!
    Author: Hannah Kaminsky
    Serves: 2 to 4 servings
    Ingredients
    • 3 tablespoons chia seeds
    • ⅔ cup plain dairy-free milk beverage
    • ⅓ cup plain dairy-free liquid creamer (like this one)
    • ⅓ cup organic sugar
    • 3 tablespoons non-GMO cornstarch (can substitute arrowroot starch)
    • 2 tablespoons all-purpose flour
    • 1 tablespoon dairy-free buttery spread or sticks, melted (like this one)
    • ½ teaspoon vanilla extract
    • Pinch salt
    • 8 ounces fresh strawberries, sliced in half
    • Powdered confectioner’s sugar (optional, for garnish)
    Instructions
    1. Grind the chia seeds into a fine powder in your spice grinder.
    2. Pour the ground seeds into a medium bowl and whisk in the milk beverage and creamer until relatively smooth. Let it sit for about 30 minutes, and then whisk again. It should have a pudding consistency at this point.
    3. Preheat your oven to 350ºF and lightly grease a 7-inch custard dish.
    4. In a medium bowl, whisk together the sugar, cornstarch, and flour. Add the melted buttery spread, vanilla, and salt, and whisk to combine. Add the chia pudding and whisk until smooth.
    5. Pour the batter into your prepared custard dish. Arrange the strawberry halves on top.
    6. Bake for 40 to 45 minutes, or until the vegan clafoutis pulls away from the sides and browns slightly around the edges.
    7. If the berries leak some juice, you can lightly pat it with a paper towel once cool to remove the excess. Lightly dust the vegan clafoutis with confectioner’s sugar, if desired.
    3.5.3226

    Key Ingredients & Tools: Vegan Strawberry Clafoutis


    Vegan Strawberry Clafoutis Recipe - unbelievably dairy-free, egg-free and nut-free!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    7 Comments

    1. Christine on October 8, 2017 7:38 am

      Will gluten free flour work?

      Reply
      • Alisa Fleming on October 8, 2017 10:49 am

        We haven’t tested it yet, but it might.

        Reply
    2. Alisha on August 16, 2017 11:37 pm

      Is there anything I could substitute for the liquid creamer? Thanks!

      Reply
      • Alisa Fleming on August 17, 2017 7:05 am

        I sweetened milk beverage or lite coconut milk might work. The creamer adds both a little richness and a little sweetness.

        Reply
    3. Hannah on August 14, 2017 9:02 pm

      It makes my heart sing to see this recipe revived and re-featured! I can’t believe how long its been since I first shared that post… I hope it continues to sweeten summers for many years to come!

      Reply
      • Alisa Fleming on August 17, 2017 7:05 am

        That’s so wonderful Hannah! This one is a classic indeed 🙂

        Reply
    4. Pingback: Chia Seeds: Testing the Limits of the Latest Superfood - Go Dairy Free

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