Clafoutis aux amandes

As part of an effort to cut down on dairy products, I have been experimenting with almond milk (I tried soya milk and it was disgusting). Almond milk is nice on cereal, and thanks to the recipe on the side of the carton, I find it makes very good clafoutis too; since most soft fruit goes well with almonds,, it’s actually an enhancement. Make it with any soft fruit you like: apricots, cherries, apples, pears, plums, blueberries …

60 g flour
50 g runny honey
4 eggs
50 cl almond milk
nutmeg or cinnamon
fruit of your choice

Preheat the oven to 180C.

Arrange the fruit (whole, quartered, halved or sliced depending on size, and stoned if necessary) in a buttered gratin dish, and sprinkle with a litte sugar and spices to taste if you think it needs it. If using apples I often add a few sultanas.

Beat together eggs, honey, and flour. Add the salt and almond milk, and beat thoroughly to eliminate lumps. Pour over the fruit and sprinkle nutmeg or cinnamon on top. Bake for about half an hour or until set.

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