Cherry Clafoutis (My Gluten-Free Version)

Summer means cherry season is here.  I have been buying cherries like crazy the last few weeks, Bing cherries being my favorite and I had saved some so that I could try and make a Cherry Clafoutis (pronounced Klafo’tis), but, as a gluten-free version of the classic French dessert.  For some reason my need to bake doesn’t strike me until late at night, so there I was last night baking until midnight.  Luckily for me this is a really easy recipe to make so I didn’t mind staying up a bit.

The basic ingredients for this recipe are sugar, eggs, milk, flour and fruit.

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Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to this dish, but, probably not a safe way to enjoy this dish, so I pitted the cherries first and added almond extract for taste. The texture of clafoutis is a denser custard or more like a flan constituency.  I substituted the white flour for gluten-free flour (which is made out of rice) and the whole milk with unsweetened coconut milk.  The recipe below is in its original form, however, I noted where I made my subsituations.

  • 2 cups of fresh sweet cherries, pitted
  • 2 tablespoons of blanched slivered almonds (which I omitted)
  • 3 eggs
  • 3/4 cup of sugar
  • 1 tablespoon brown sugar (I used light brown sugar or you could probably use dark brown sugar)
  • 1/2 cup of all-purpose flour (I used Bob’s Red Mill Gluten-Free Baking Flour)
  • 1/8 teaspoon of salt
  • 1 cup of milk, whole or 2% (I used coconut milk)
  • 3/4 teaspoon of almond extract or 2 teaspoons of Amaretto
  • 1 1/2 teaspoons of vanilla extract
  • Powdered sugar for dusting

Step 1: Preheat oven to 350 degrees.  Butter and lightly flour your baking dish (I used a non-dairy olive oil spread and the gluten-free baking flour to prep my dish.) Scatter the cherries and almonds of the bottom of your dish.

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Step 2: Whisk the eggs and sugars until smooth. Then add in the salt and flour, whisk until smooth.

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Step 3: Add the milk, almond and vanilla extracts and you guessed it…whisk until smooth.

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Step 4: Bake for 35-45 minutes or until lightly brown and a toothpick or fork inserted into the center comes out clean. (For the gluten-free version I baked the clafoutis for 45 minutes.)

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Since this a custard, it will jiggle a little bit when you are pulling it out of the oven…don’t panic and think it isn’t cooked all the way…this is normal.  It will also, be puffed up a bit, but, it will deflate while cooling.  Once completely cooled, you can dust the clafoutis with powdered sugar. Serve and enjoy!

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