This quinoa-based dessert is a tasty and healthy take on the classic clafoutis. It has the sweetness of raspberries and nectarines and the savory touch of sweet corn. This makes a one-of-a-kind, tasty treat that's great for any event.
Ingredients: 1 cup cooked quinoa. 1 cup fresh raspberries. 2 nectarines, sliced. 1/2 cup sweet corn kernels. 3 eggs. 1 cup milk. 1/2 cup sugar. 1 teaspoon vanilla extract. 1/2 cup all-purpose flour. 1/2 teaspoon baking powder. 1/4 teaspoon salt. Powdered sugar for dusting optional.
Instructions: Preheat the oven to 350F 175C. Grease a baking dish and spread cooked quinoa evenly on the bottom. Scatter raspberries, nectarine slices, and sweet corn over the quinoa layer. In a bowl, whisk together eggs, milk, sugar, and vanilla extract. Add flour, baking powder, and salt to the wet ingredients, and whisk until smooth. Pour the batter over the fruit and quinoa in the baking dish. Bake for 40-45 minutes or until the clafoutis is set and golden brown. Allow it to cool for a few minutes before slicing. Dust with powdered sugar if desired. Serve warm and enjoy!
Prep Time: 15 minutes
Cook Time: 45 minutes
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