- Prep Time: 5 minutes
Cherry Clafoutis (Dairy & Gluten-Free)
- Turn on the oven to 350 degrees and butter up (Or coconut oil) 6 ramekins or a ceramic tart dish. (Try not to use metal and DO NOT use a cast iron skillet it makes the clafoutis turn grey and taste like iron. As you can tell, I thought this was a good idea…once.)
- This job is done best in a blender. I know Julia Childs did not make it in a blender but she would love how this turns out. Start by putting the almond flour, eggs and sugar in the blender and whirling on medium speed till blended well. In a small bowl, combine the milk, vanilla, amaretto and salt then slowly add the milk mixture to the egg mixture while the blender is going. When your batter is smooth pour it into your prepared dish(s) and then drop the cherries in so they are well distributed.
- Tuck in the oven to bake for 10 minutes, then carefully sprinkle the ¼ cup of sugar on top, close the oven and bake for another 25-30 minutes for the large dish and 15 minutes more for the ramekins. The clafoutis are done when they are puffed, golden and a knife comes out clean when poked in the center. Let them cool for a few minutes then serve warm or at room temperature with whip cream or coconut whip cream.
Recipe posted with permission from the author
Recipe author: Dana Zia
Originally posted on: cavewomancafe.com