Over the past few weeks, the internet has been simply awash in recipes for cherry clafoutis. Yes, I realize it is cherry season. I too have been enjoying the sweet and plentiful cherries at the market and in my local shops. But I had not made clafoutis in nearly a decade, since I stopped baking with gluten and dairy. Finally, the other day after the umpteenth clafoutis recipe popped on my screen, I decided it simply must be possible to make a tasty gluten and dairy free version. And since the cherries I had to hand were very sweet, I had a go at making it free of refined sugar as well. Let me know what you think!
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 