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.
Ingredients
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)
Preheat the oven to 350°F. Grease a deep pie dish.
In the bowl of a stand mixer, combine the eggs, coconut milk, maple syrup and vanilla.
Sift together the coconut flour, cinnamon and salt.
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.
Pour the batter into the prepared dish. Carefully sprinkle the cherry slices evenly over the batter.
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.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2015/04/a-great-recipe-for-paleo-newbies-cherry-clafoutis/