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A Great Recipe for Paleo Newbies: Cherry Clafoutis

Got a sweet tooth? Into eating Paleo? Or at least curious about it? Well, ladies and gents, this recipe is for you. Perfect for the Paleo newbie, this recipe for cherry clafoutis (it’s French, ooh la la!) is easy to make and straight from the new amazing cookbook, Sweet Paleo. If you’re looking to have something that’s on the sweet side, minus the processed flours and grains, this would be it!

Cherry Clafoutis
Recipe type: Dessert
Cuisine: French
Serves: 8-12
Clafoutis is a classic dessert popularized in France in the nineteenth century. This lightly sweet, baked dish has a thick, flan-like batter and is traditionally made with cherries. There are numerous variations using other fruits, including plums, apples, pears, cranberries or blackberries. When other kinds of fruits are used, the dish is called a flaugnarde. The classic clafoutis is dusted with powdered sugar and served lukewarm, sometimes with cream. Unlike the classic version, this recipe uses rich coconut milk and coconut flour to create a dairy-free, grain-free and nut-free dish perfect for breakfast, brunch or a more formal dessert.
  • 4 large organic, pastured eggs
  • 1 (13.5-ounce) can full-fat coconut milk
  • ¹⁄³ cup pure maple syrup
  • 1 tablespoon pure vanilla extract
  • ¾ cup (84 g) coconut flour
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon finely ground sea salt
  • 1 pound fresh cherries, pitted and sliced (about 2 cups)
  • Whipped Coconut Cream or Greek yogurt
  1. Preheat the oven to 350°F. Grease a deep pie dish.
  2. In the bowl of a stand mixer, combine the eggs, coconut milk, maple syrup and vanilla.
  3. Sift together the coconut flour, cinnamon and salt.
  4. Add the dry ingredients to the wet ingredients and beat, on low speed with the whisk attachment, into a smooth batter, about the consistency of pancake batter.
  5. Pour the batter into the prepared dish. Carefully sprinkle the cherry slices evenly over the batter.
  6. Bake for 45 minutes. Remove from the oven and allow to set up and cool slightly. Serve warm. It is delicious with a side of Whipped Coconut Cream or Greek yogurt.

When you’re making dessert these days, are you finding yourself going for more whole and all-natural ingredients? I LOVE that this recipe has whipped coconut cream in it. Y’all know how I feel about that stuff: heaven!Jenn

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