Blueberry and saffron treats: an explosion of color and taste for a dessert that is very easy to prepare and gluten-free. After two weeks of forced silence (you've seen that the blog is all new? Do you like it?) i'll be back with a new recipe. These are small clafoutis with rice flour, Saffron, eggs and blueberries, flavored with lemon zest. I prepare them directly in muffin molds. But you can also use a larger chest, as you have already seen in the CLAFOUTIS WITH BERRIES or in the most classic one CHERRIES. That also found in VIDEO RECIPE on my You Tube channel. You have to try it absolutely, the cherries are coming!
On my Instagram profile you will also find the VIDEO RECIPE IN 30 SECONDS blueberry and saffron gluten-free treats: you'll see that they're really very simple to prepare. If you do not have problems with celiac disease or gluten intolerance, you can use the normal flour 00. As you will see, it's a recipe with little sugar and lots of fruit, perfect also for breakfast or snack of the little ones. I recommend you enjoy them lukewarm and consume them all in the day, but if you prefer you can store them in the refrigerator covered with film for contact food.
Sweet recipes with blueberries not to be missed
Blueberries are considered super food, low in calories (just 50 per 100 grams) but very rich in vitamins (especially K and C) and anti-oxidants. Yummy on your own, exceptionally lend themselves to being used to make sweets, Tarts, ice cream, cakes and semifreddoes. Among my favorite recipes with blueberries there are definitely
- the classic BLUEBERRY PIE Americana, stuffed with blueberries and served with ice cream
- the BLUEBERRY AND MASCARPONE LAYER CAKE, yummy even in ice cream cake version
- the very simple BLUEBERRIES MUFFIN, perfect for breakfast
- the CRUMBLED WITH PASTRY CREAM AND BLUEBERRIES, cremosissima
125 grams of blueberries
40 grams of melted butter
50 grams of rice flour
40 grams of caster sugar
90 milliliters of cold whole milk
a pinch of Saffron
20 milliliters of maraschino
First, preheat the oven to 200 degrees static. Butter and flour muffin molds or a cake bowl about 20-22 centimeters in diameter. Doses are for 6 treats, but if you want to use a larger chest you can double them.
Wash blueberries and dry them well. Melt the butter in the microwave or on the heat and let it cool to room temperature. Heat two tablespoons of milk and melt the saffron, then combine the milk with the saffron to the rest of the milk.
In a large bowl break the egg, mix with a hand whisk, add the salt and rice flour (or plain flour) sifted, stirring with a wooden spoon, then add the melted butter, sugar, milk with saffron and grated lemon zest. Finally, join the maraschio (or limoncello or another liquor you like. If you prefer, you may not even put any). the result, it will be a smooth batter, gold yellow and almost liquid.
Distribute blueberries inside muffin molds. Pour the cream over the blueberries: the treats will swell, then, don't overfill the molds. Bake the blueberry and gluten-free saffron treats half the height and cook for 15 minutes 1 180 degrees static. Sweets must be swollen and golden. Allow to cool slightly and sprinkle with caster sugar or icing sugar. Enjoy the treats while they are still lukewarm. Bon appétit!
Vi suggerisco di provare a preparare il clafoutis anche nella ricetta originale, con le ciliegie, but also with berries or in the version with dried plums, called Far breton