Clafoutis. That’s what I think when I see cherries in the fall.
Clafoutis is a traditional French dessert and when made with cherries in France, the pits stayed in the cherries. Some people think it is not a real clafoutis unless you have pits to spit out!
Clafoutis can be made with almost any fruit. A simple batter with fruit in top, then baked until puffy and golden. Easy!
Here is my gluten-free, dairy-free version, with no added sugar!
1 cup coconut milk
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1/2 cup almond flour
Preheat oven to 350 degrees. In a large bowl whisk together the coconut milk, eggs, vanilla, coconut oil. Whisk until a smooth consistency, then add almond flour. Stir until you have a well mixed batter. Pour the batter into a pie pan.
Add about 2 cups of your favorite fruit to the top. Bake until the clafoutis is puffed and golden, about 35 to 40 minutes. Serve immediately.
Serve with chilled coconut cream, if desired.
Clafoutis works with cherries, pears, blueberries, apples and more. Have fun concocting a delicious fall dessert.