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clafoutis di ciliegie.JPG

200 g wholegrain flour

150 g muscovado sugar

150 g cherries, pitted and halved

170 g vegetal milk (I used oat milk)

50 g sunflower oil

A pinch of ground vanilla

A pinch of ground cinnamon

A pinch of salt


In a bowl mix the flour, sugar, vanilla, cinnamon and salt and separately mix the oil and milk. Slowly add the liquid ingredients to the rest and stir well until you obtain a fluid mixture. Grease a 24 cm baking tin with oil, spread the cherries evenly on the bottom and then cover them with the dough. Bake at 180°C for 30 minutes

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