http://www.passionateaboutbaking.com/2009/07/fresh-peach-ginger-peasant-cakes-julie-julia-a-vegetarian-twist-to-her-clafoutis.html
5-6 cup capacity
2 tablespoons applesauce
4 peaches(390g)
17g tropicana
38g lime juice
vanilla
-Halve the peaches, pit, & roughly chop for small tart pans, or quarter (bigger pieces for 1 large dish. Put these in a bowl with the vanilla, sugar and lime juice.
1/2 cup oat flour
32 g aswini flour
3/4 teaspoon baking powder
1/2 cup skim milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extrac
-combine and Pour the batter into the center of the buttered dish. It will spread out on its own.
-place all the fruit on top of the batter, & leave a 3/4″ border. (this will allow the batter to rise dramatically at the edges).
- Place on a rack in the upper third of a preheated 190°C oven. Set an edged baking sheet on the rack below to catch any overflow.
-Bake for 40-45 minutes (a little less for smaller cakes), or until the sides are fully puffed, the center is slightly puffed, and the top is golden brown.
x2: 294/64/9/2.5
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