120 grams whole spelt flour
15 grams cornstarch
125 grams soy milk
5 grams high quality almond essence
70 grams maple syrup
350 grams silken tofu
a pinch of fine Himalayan sea salt
15 grams of powder sugar for dusting *optional
400 grams frozen or fresh berries
70 grams almonds, cut into small pieces
Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Prepare a 7-inch pie dish by putting parchment paper at the bottom of the dish.
In a food processor, combine the silken tofu, cornstarch, soy milk, maple syrup, almond essence, and fine Himalayan sea salt until well combined.
Pour the mixture in a big bowl and stir in the whole spelt flour until the mixture is creamy.
Fill the bottom of the pie dish with 100 grams of frozen berries, pour the clafoutis mixture over it and decorate the top of the clafoutis with the remaining frozen berries and chopped almonds.
Bake in the oven for about 35- 40 minutes, or until golden brown and puffy.
Let is cool and dust with powder sugar if using.