Monday, June 9, 2014

Cherry Clafoutis (Gluten Free)

In case you missed the memo...'s cherry season!

This short season only lasts three weeks. I may have been overdoing it slightly. My husband came home last week with an enormous bowl of cherries. They were a
mix of Bing and Rainier, super sweet and tart and amazing. We ate as many as we could over the weekend, but it quickly became clear that something else had to be done with all these cherries.

Enter the clafoutis!

I have my own recipe that I make from time to time when I want to whip together a quick, yet delicious desert. I've made it with blackberries (you can see the recipe here). But this week, I made it with cherries. That's the classic way to make clafoutis.

My recipe is gluten free (though you can use regular flour if you desire). It's also milk free, though you can use regular milk if you'd like. I do use butter in the recipe, but you can substitute nondairy butter like Earth Balance if you'd like.

Did you know that cherries have tons of health benefits? You can read about a few of them here. The clafoutis came out delicious! So enjoy...

Cherry Clafoutis 
Serves about 6 people
Cooking time: 50 minutes (including baking time)
Gluten free; vegetarian

1/2 cup gluten free all purpose flour
1/4 cup plus 2 tablespoons sugar
pinch of salt
3 large eggs
3 tablespoons unsalted butter
finely grated zest of 1 lemon
1/4 cup plus 2 tablespoons unsweetened almond milk
1 1/2 cups fresh cherries, pits removed
confectioners' sugar for dusting (optional)

Preheat the oven to 350 degrees.

Butter a 9-inch gratin dish. In a mixing bowl, whisk together the flour, sugar and a pinch of salt.  Whisk in the eggs, butter and lemon zest until smooth. Add the almond milk and whisk until light and very smooth (about 3 minutes). Pour the batter into the gratin dish and add the cherries.

Bake for about 30 minutes until the clafoutis is set and golden. Let cool slightly. Dust with confectioners' sugar if desired and cut into wedges. Enjoy!

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