STRAWBERRY CLAFOUTIS

STRAWBERRY CLAFOUTIS

1/3 Cup Soy Creamer
2/3 Cup Soymilk
3 Tablespoons Salba Seeds

3 Tablespoons Cornstarch
2 Tablespoons All-Purpose Flour
1/3 Cup Granulated Sugar
1 Tablespoon vegan Margarine
1/2 Teaspoon Vanilla Extract
Pinch Salt
8 Ounces Fresh Strawberries

Confectioner's Sugar (Optional)

Begin by grinding down your chia seeds in a spice grinder to a fine powder. Combine both the soymilk and soy creamer in a small bowl, and whisk the powdered seeds in just to make sure no clumps form. Let it sit for 10 minutes before stirring again, breaking up any lumps, and then leave it alone for another 20 minutes afterward. Depending on how long your oven takes to heat up, you may want to go ahead and preheat your oven to 350 degrees now while the mixture is thickening.

In a separate bowl, mix together the cornstarch, flour, and sugar. Melt your margarine and stir it in, along with the vanilla and salt. Your chia mixture should now be the consistency of pudding, and it can now be added into the flour mixture. Stir until smooth, and pour the batter into a lightly greased 7 inch custard dish. Slice the strawberries in half and arrange on top as desired- No need to be as meticulous as I was! Bake for 40 - 45 minutes, until it pulls away from the sides and browns slightly around the edges. The berries may leak some juice, but don't worry, just lightly pat it with a paper towel once cool to remove the excess, or leave it if it doesn't bother you. Lightly dust with confectioner's sugar if desired.

Makes 4 Servings.