Sweet Baked Fruit Farinata
Serves 6
Here is wonderful custard like dairy free, gluten-free fruit dessert. Choose apples and pears that will not fall apart when baked -green granny smiths go mushy when baked and you don’t want this. You can choose any combination of dried fruit, nuts and even dark chocolate to sprinkle on top of the farinata just before it goes in the oven. This dessert is delicious served on it’s own or with thick yoghurt. When you are making this, the batter will seem very runny. When you make it for the first time you may wonder if it will set– I did!
250g chickpea flour
3 cups warm water
Juice of one lemon
1 tsp sea salt
5 Tablespoons dehydrated cane juice
1 tsp cinnamon
¼ tsp ground cloves
3 large apples
3 large firm pears
1/3 cup raw almonds
1/3 cup rasins
1/3 cup dates
I Tbsp butter or rice bran oil
Sift chickpea flour into the water, while whisking. Add sea salt and lemon juice. Leave in a warm place for two hours.
Meanwhile prepare the fresh fruit:
Preheat the oven to 180 degrees C. Place the raisins in a cup of boiling water to soften. Dice the fresh apples and pears into 2 cm chunks. Grease a large baking metal baking dish with the oil and roast fresh fruit until just tender.
Meanwhile chop the dates roughly. Toast the almonds slowly in a pan until they smell ‘toasty’.
Once the fruit is baked, remove tray from the oven. Drain soaking water off the raisins. Whisk cane sugar, cinnamon and cloves into the batter. Pour the batter over the baked fruit and allow to spread evenly. Sprinkle on dried fruit and nuts.
Place the dish in the oven and bake for 20 -25 minutes. Allow to cool for 10 minutes. Cut into large squares and serve.