Cherries aren’t my favorite fruit. That honor goes to pineapple. No, mango. Some tropical fruit, for sure. But cherries do have a special place in my heart: my favorite ice cream flavor is Ben & Jerry’s Cherry Garcia and I could drink black cherry juice by the gallon. So, when I saw a recipe for the rustic French dessert clafoutis (grain-free!) from Tanya at Feed the Clan, I was hooked. Traditionally recipes for clafoutis are full of gluten, dairy and sugar so I was excited by the idea of converting it with ingredients that are a bit more digestion-friendly.
I adapted Tanya’s recipe a bit according to what I had available in my pantry, but I may make a coconut flour version of this in the near future (my version, made last night, was such a hit that 2/3 of it was devoured five minutes out of the oven and the last fraction was finished this morning). I used coconut oil for this recipe for all those dairy-free folks, but I think this would be amazing made with grass-fed butter. If you’re comfortable baking with butter, this is definitely an occasion for Kerrygold butter
- 2 eggs1/3 cup coconut milk3 tbsp coconut oil2 tbsp honey1 vanilla bean, scraped (or 1 tbsp vanilla extract)1 cup almond flour1 tsp cinnamon1/8 tsp salt1 cup cherries, pitted1 tbsp coconut flour (for dusting)
- Preheat oven to 400F. Melt 1 tbsp coconut oil in an 8 inch cast-iron skillet or other non-stick baking dish.
- Beat together the eggs, coconut milk, 2 tbsp coconut oil, honey and vanilla. in a small mixing bowl.
- Combine the almond flour, cinnamon and salt in a larger mixing bowl (sift for best results).
- Add the wet ingredients to the dry ingredients, mixing thoroughly. Then pour gently into the cast-iron skillet, sprinkle with the pitted cherries and bake in pre-heated oven for 20 minutes until set. Allow to cool, then sprinkle with a fine dusting of coconut flour.
Wondering about fixing this for guests coming next weekend (Stan and co.). Do you think one could just whip up one after another like regular pancakes?
Clafoutis is like a very casual cake or a very labor-intensive pancake. So I don’t think you’d be able to churn them out like ordinary pancakes. I’d simply double this recipe and make it in your cast-iron skillet (which is larger than mine). You may have to up the cooking time a tad. Then, if really people like it, make another one a few hours later!
Well, now I’m thinking of making a clafoutis and some mini matcha cupcakes. I’ve made a grocery list and the buyer (honorable hubby) is game to seek these ingredients out. Might be too ambitious. I’d also like to make some pumpkin dog biscuits with the grandson. I’ll let you know how and if it all manifests.
I’d start with the clafoutis. Simpler than the matcha cupcakes and less of an “acquired taste”. Ahem.
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