Mini rhubarb clafoutis without milk without gluten

 Mini rhubarb clafoutis without milk without gluten

ingredients  Mini rhubarb clafoutis without milk without gluten

Number of persons

-

6

+

100 g of gluten-free pastry mix flour or mixture of your choice

100 g of agave syrup

50 g of white almond puree

3 eggs

1 pinch of baking soda

25 cl of vegetable milk of your choice (almonds, soya ...)

1/4 teaspoon ginger powder

1/4 teaspoon vanilla

500 g rhubarb

Preparation  Mini rhubarb clafoutis without milk without gluten

Total Time : 32 min

Preparation: 20 min

Cooking: 12 min

Wash and peel the rhubarb then cut it into small sections.

Put the rhubarb with a little sugar in a colander so that it makes a little water.

Mix the ingredients: flour, agave syrup, almond puree, eggs, and powders (vanilla, ginger, baking soda).

Add the vegetable milk little by little to avoid forming lumps.

Distribute a few pieces of rhubarb in each cell of the silicone mold. Pour the preparation over it.

Bake in an oven preheated to 180 ° C (thermostat 6-7).

Depending on the size of your silicone molds, cook for 12 to 20 minutes.

The clafoutis must be puffed up and lightly browned, but not too much otherwise they will be dry when tasted.