Thursday, June 28, 2012

Cherry Clafoutis (Grain Free)

Again with the simple, rustic charm.  Fresh black cherries, a cast iron skillet and a wooden table with the paint peeling off.  This is good food, a comforting dessert, but so not-pretentious as the french name suggests. It's quite easy to make. 

Essential are fresh cherries that are not overripe.  This dessert is made for cherries. They should be soft with some firmness to them, not mushy or with soft spots.  I started with a pint from the farmer's market and ate a bunch on the way home.  Luckily, what I had left made enough for this dessert.

A traditional recipe made with flour from Joy of Baking
Mini SCD Cherry Clafoutis from Z's Cup of Tea
The Nourishing Gourmet offers a $5 version using coconut flour
The Gluten-Free Goddess has a recipe sweetened with maple syrup

Cherry Clafoutis (Grain Free)
serves 4

1 C halved cherries
1 C blanched almond flour
3 eggs
1/4 C honey
1 tsp vanilla
1/4 C coconut milk
1/4 tsp salt
2 T melted butter, separated

Preheat the oven to 425
Turn a burner on low-medium and warm up your cast iron skillet slowly
Chop the cherries in half with a sharp paring knife, removing the pits until you have 1 full cup of cherry halves
Make the batter by whisking the eggs, honey, vanilla, coconut milk and 1 T of melted butter
Then mix in the blanched almond flour and salt, set the batter aside
Place 1 T of butter in the skillet and dump in the cherries, sauteing them lightly until they are coated in the butter, about 2 minutes
Leave the cherries in the skillet and pour the batter over top
Quickly spread the cherries evenly around the batter and pop the skillet into the center of the oven
Bake 15-18 minutes, making sure not to over brown the top
Remove from the oven and let cool for 5 minutes then scoop into four servings
Be careful not to touch the handle once its removed from the oven, it will still be very hot!

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