Lavender Infused Apricot Clafoutis

Flowers are fantastic in baking, especially fragrant lavender!

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Freezes Well Gluten Free‏

  • 450ml Provamel Rice Original
  • 30g plain flour
  • 45g golden caster sugar
  • 14g dried lavender flowers
  • 10g soya margarine
  • 400g apricots, cut in half and stoned
  • 14g ground almonds
  • 3 free-range eggs
  • pinch of salt
  • 1

    Preheat oven to 220C/425F/Gas 7. Add the Provamel Rice Original and half of the lavender flowers to a small saucepan and gently warm on a low setting, allowing the Provamel to infuse.

  • 2

    In a mixing bowl, whisk together the free-range eggs, 38g of sugar, flour, salt and the ground almonds.

  • 3

    Strain the rice milk mixture using a sieve and whisk into the bowl containing your egg and flour mixture.

  • 4

    Grease a shallow oven-proof dish with the soya margarine, add the apricots (with the cut side facing up) and sprinkle with the remaining sugar. Pour in your batter and sprinkle over the remaining lavender flowers. Bake for 35-40 minutes or until puffed up, golden brown and cooked through.

Lavender Infused Apricot Clafoutis was taken from 69 of COOK VEGETARIAN

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