Servings:
6
Prep time:
15
Cooking time:
30
INGREDIENTS
- - 170 g Whole Flour
- - 100 g Brown Sugar
- - 100g strawberries
- - 125 g Rice Milk
- - 100 g rice oil
- - 1 vanilla berry
- - 1 rosemary branch
- - half a teaspoon Cinnamon powder
- - Salt
INSTRUCTIONS
- Gather the oil, the tip of a tablespoon of salt, the cinnamon and the pulp with the seeds of the vanilla berry (obtained by scraping the inside with a knife) in a bowl. Mix everything, then incorporate the flour first and then the sugar.
- Soften the dough by gradually pouring the rice milk. In the end you will have to obtain a fluid mixture.
- Peel and cut the strawberries into regular pieces, then roll them into a ceramic mold with a diameter of about 26 cm, already oiled and floured.
- Cover the strawberries evenly with the dough and bake at 180 ° C for about 30 minutes; time may vary depending on the thickness of the fruit. Keep in mind that the part in contact with the fruit must remain soft, while the surface must be crisp. If you want to increase the crunchiness, before baking the clafoutis, sprinkle it with a spoonful of brown sugar (but it is not essential).
- Spread some rosemary needles on the freshly baked clafoutis. In this way the aromatic herb will be able to release its essential oils at its best, giving the dessert a both gourmand and digestive aroma.
