I happily stumbled across a truly exquisite blog the other day called Local Milk, it is beautifully written, stunningly photographed and the recipes are right up my street. The recipe that really caught my eye, and that I had to make at the first opportunity, was the gluten free cherry clafoutis, especially since cherries are in season at the moment. It was a delicious, light and the cherries looked absolutely beautiful. A simple but definite centerpiece of a summer meal.
- 0.5 cup of unrefined sugar (e.g. coconut palm sugar) or stevia (sugar sweetness equivalent, I used stevia)
- 12 oz (340 g) of sweet cherries, pitted and halved (the recipe called for 16 oz but I couldn’t have fit anymore in the dish)
- 3 eggs
- 1.25 cups of buttermilk
- 1/3 cup of almond flour
- 2 tbsp of rice flour
- 2 tsp of vanilla extract
- 2 tsp of grated ginger
- 0.25 tsp of sea salt
- Icing sugar to finish, optional
- Preheat the oven to 180°C and butter a pie/tart dish.
- Sprinkle 1 tbsp of sugar/stevia onto the bottom of the dish.
- Line the bottom of the dish with a single layer of cherries.
- In a mixing bowl, whisk together the rest of the ingredients (except the icing sugar).
- Pour the mixture over the cherries and bake for 40-50 minutes. Mine cooked in 40 minutes, so it is best to check from then onwards. It should have golden brown edges and be cooked/set in the centre, i.e. a skewer inserted into the centre comes out clean.
- Allow to cool for a couple of minutes and then top with icing sugar (if you want), serve hot or cold. I served mine hot with some cinnamon ice cream. Delicious!