300g fresh cherries and/ or apricots, stoned and halved
150g gram (chickpea) flour
1 flax “egg” (that’s 1 tab ground flax seeds whisked up with 3 tabs water)
50g ground almonds, plus a bit more for sprinkling on top
200ml almond milk
50g coconut sugar, plus a bit mor for sprinkling on top
50ml agave nectar
1 1/2 – 2 tabs cacao (raw cocoa powder)
Place the fruit in the bottom of an ovenproof dish; we went for a larger one to make the pudding thinner.
Whisk all the batter ingredients together. If you would like it more like clafoutis, then you could always add some baking powder to help it rise. We didn’t bother, and got more of a bread and butter pudding- like texture; equally good, just different.
Bake in an oven preheated to 180C for 20 minutes or so, until a thin skewer inserted into the centre comes out clean.