The French classic, but free from gluten, dairy and refined sugar.
Cherry Clafoutis
500 g sweet ripe cherries, pitted
200 ml coconut milk
3 large eggs
75 g ground almonds
75 g pure vanilla extract
a bit of coconut oil or ghee to grease the pan
Serves 6-8
Preheat your oven to 175 C.
Grease your pan with a bit of coconut oil or ghee (I used a 26 cm cast iron skillet), and place the pitted cherries in a single layer in the pan.
Combine the remaining ingredients in a food processor or blender and blitz to obtain a batter-like consistency. Pour over the cherries, and bake for 45 minutes.
Cool for at least 15 minutes, then serve warm or at room temperature.
Brain Food - London Children's Nutrition 