Recipe for Matcha and Apricot Clafoutis by Félicie Toczé

This recipe contains no traces of flour. It is replaced by blended rice, making it ideal for those who are gluten intolerant.


WordsClémence Leleu

© Sylvain Thiollier

In her book Japonismes, Félicie Toczé shares a recipe for matcha and apricot clafoutis. Here, matcha takes centre stage, accompanied by chard leaves to further accentuate the green colour of the garnish. Japonismes compiles 50 sweet and savoury vegetarian recipes inspired by Japan, where the use of seasonal produce is encouraged.

This clafoutis, which can be made using cherries, peaches, or figs, which go particularly well with the bitterness of matcha, has an original twist: it contains no trace of flour. The latter is replaced by rice, which, as the chef explains, ‘makes the cake digestible and light.’

Serves 6


250 ml water

100 g cooked short-grain rice

1 tbsp white almond purée

3 tbsp whole cane sugar

10 apricots

2 eggs

1 tsp matcha

1 chard leaf

Crushed pistachios


In a blender, finely mix the rice, almond purée, sugar, eggs, matcha, and chard leaf with the water.

Grease a round tin roughly 18 cm in diameter and boil the water in a steamer.

Cut the apricots in half and place them in the tin cut-side-down. Pour the mix over them and scatter with pistachios. 

Place on the steamer basket and cook for 20 minutes. 

If you don’t have a steamer, cook the clafoutis for 20 minutes in an oven preheated to 175°C.

Leave to cool before eating. 


Japonismes (2019), a recipe book by Félicie Toczé, is published by Editions Alternatives (not currently available in English)

Félicie Toczé is a consultant, coach, and cook who supports healthy nutrition. She has written several cookery books, including the first edition of Japonismes, published in 2016, and Riz (‘Rice’), which features all the varieties of this cereal. 

© Sylvain Thiollier