The classic French clafoutis is made with unpitted cherries as the pits release some almond flavor but I prefer to remove the pits as it is much easier to serve and is best for kids too and just add some almond
extract along with the rest of ingredients.
Add the cauliflower into a bowl,
along with the rest of the ingredients.
Just heat the whole amount of milk in step 2 and add the xanthan gum in step 4
along with the rest of the ingredients.
Add the sweet potato to a food processor fitted with an S blade,
along with the rest of the ingredients (except the parsley and other garnishes): tahini, mustard, lemon juice, cinnamon, cardamom, cayenne, coriander, ginger, date, black pepper and salt.
In a small bowl, mix the tandoori sauce and yoghurt and add
this along with the rest of the ingredients into the mixing bowl with the sweet potato slices.
Transfer to a high speed blender,
along with the rest of the ingredients.
In the food processor, pulse the remaining plums together with the pitted dates into a chunky puree, and add to the bowl
along with the rest of ingredients.
Drain the dates and add them to the food processor,
along with the rest of the ingredients.
Pit the dates and add
them along with the rest of the ingredients and blitz until a stick dough forms.
Add to a slow cooker
along with the rest of the ingredients (except butter.)
Depending on the strength of your blender, roughly chop or grate the beetroot and add it to the blender
along with the rest of the ingredients.
Drain cashews and add them,
along with the rest of ingredients, to the blender jar and blend until smooth.