Mini Strawberry Clafoutis

Ingredients

• 3 cups (400 g) strawberries
• 1 tbsp (15 ml) olive oil
• 3 (150 g) large eggs
• 3/4 cup (90 g) whole wheat flour
• 3 tbsp (63 g) date syrup
• 1 cup (240 ml) low-fat milk
• 1 tsp (4 g) vanilla extract

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Method

1. Heat the oven to 375°F (190°C) and oil a standard 12-cup muffin pan. Hull and quarter the strawberries and divide them between the holes.
2. Whisk the eggs with the flour and half the date syrup until smooth.
3. Warm the milk with the rest of the syrup and the vanilla to just below a simmer, then pour it into the batter in a thin stream, whisking all the time. Stir in the oil.
4. Pour the batter over the strawberries and bake 18-20 minutes, until puffed and just set at the center. Cool 5 minutes in the pan; three each.