3 cups blueberries
1 cup sugar or maple syrup or sweetener – to taste
1 tsp vanilla extract
2 Tbsp chia seeds
Put the blueberries, vanilla extract and sugar in a medium pan over medium heat, mix well. Let this boil for 15 minutes, then let it cool down.
Add the chia seeds, stirring well and let rest a few hours. Put in glass jars and refrigerate for up to 3 weeks.
You can make this jam with raspberries, strawberries, cherries with almond extract or plums. You can add the juice of a lemon for the flavor and to keep the color vibrant.
Very good on toasts, or ice cream! and can be done sugar free with your favorite sweetener.
Bon appétit !
Ingredients for 4 to 6 people:
1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears
Preheat the oven to 350 degrees F.
Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.
Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.
Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown, about 35 minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.
Traditionally a clafouti is made with cherries. I used frozen ones today.
Bon appetit !