• Enjoy Red

    Article by Ey@el

    Original en français

    A variety of gooseberry, redcurrant has got many names in French according to which region of France or which French-speaking country you're from. Actually, what you call it is much irrelevant as redcurrant is meant to be eaten — not named! Besides, this low-calory berry with high vitamin, mineral, antioxydant, and peptin content, is excellent for your health. However, the acidic taste provided by its high vitamin C content makes it quite unpleasant to eat raw. So after experimenting with my vanilla creams (see Related articles) and muesli (oatmeal and almonds), I wanted to try an egg-free, gluten-free and sugar-free pudding or clafoutis. It turned out so delicious I couldn't resist to share this recipe with you. Its high almond content will also bring you a lot of monoinsaturated fats, phytosterols, vitamin E (antioxidant), fibers, magnesium, and proteins.

    Ingredients

    Serves 4-6 :

    - 500 g redcurrant
    - 60 g almond butter
    - 400 ml almond (or hazelnut) milk
    - 2 teaspoons almond extract (or Almaretto liquor)
    - 100 g ground almonds
    - 60 g arrow root
    - 20 g lupin flour
    - 60 g rice flour
    - 2 teaspoons baking soda

    Directions

    Arrange redcurrant in a greased baking dish.

    Dilute almond butter in almond milk.

    Whisk in remaining ingredients for a smooth, lump-free consistency. Pour this batter over redcurrant.

    Bake for 30 minutes at 200°C.

    NOTE: If using frozen redcurrant, no need to defrost. Don't panic: the green bits you may see result from a chemical reaction between arrow root and ascorbic acid (vitamin C).

    This lavish pudding will be most appreciated for breakfast or tea.

    Enjoy!

    Ey@el

    Related articles

    Reproduction of the above contents is strictly prohibited.
    © lapensinemutine.eklablog.com. All rights reserved.
    « 7 Tips to Make Absolutely SURE Uranus Retrograde Doesn’t Shatter You into PiecesLet It Be »
    Pin It

    Tags Tags: , ,
  • Comments

    No comments yet

    Suivre le flux RSS des commentaires


    Add comment

    Name / User name:

    E-mail (optional):

    Website (optional):

    Comment: