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.
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
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.
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Tags: recipe, eyael, food
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