Clafoutis is a traditional French dessert that’s sort of a cross between a flan and a cake. Super refreshing and easy to make, this Gluten Free Almond Cherry Clafoutis not only is delicious, but it’s filled with all kinds of good stuff that’ll do your body good!
Here’s another recipe that I’d originally created many many years ago and recently decided to give it a little bit of a face lift…
This time, though, I chose to make quite a few changes to the recipe itself and not just redo the photos… Firstly, I wanted to make the cake gluten free, and also too, get it to be much closer to the “real deal”… Indeed, I found the previous recipe to be a tad too cake-y and not quite flan-y enough; so I tweaked a couple of things, and the result was amazing! In fact, they far exceeded my expectations!
Not only is this Gluten Free Cherry Clafoutis very true to the original version of the dessert, but it’s a damn delicious one at that! I even had my stepdad — who happens to be a former pastry chef and teacher at a well renowned culinary school — taste it, and he said that it was fantastic! Light, creamy, soft and velvety… one would never guess that it contained no flour or added sugar. He said I could’ve fooled him anytime! HA! Music to my ears!
If you are a fan of cherries and are looking for a really light and refreshing dessert that you can serve on any occasion this summer, look no further. This is it right here!
Of course, the first thing you will need to do is pit your cherries... A cherry pitter makes that task much much easier, but if you didn’t have one of those, then you could always cut your cherries in half in order to get to that pit!
Seriously, though, this is one little kitchen gadget that costs close to nothing that I say you should really consider investing in; You’ll be so glad you have it when you need to use it. And hey, it pits olives, too! Just sayin…
Once your cherries have been dealt with, preheat your oven to 350°F. Then, grease a round 10″ baking dish with coconut oil, arrange the cherries at the bottom in a single layer and set that aside.
Combine the rest of the ingredients — except for the sliced almonds — in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
Delicately pour that mixture right over the cherries…
Now sprinkle a handful of sliced blanched almonds across the top.
Bake in the preheated oven for about 45-50 minutes, until nicely puffed and golden brown. If you find that the top of your clafoutis tends to browns too quickly, cover it loosely with a sheet of aluminum foil.
When done baking, remove the cake from the oven and let it cool for a few hours, then transfer it to the refrigerator to chill completely.
Traditionally, clafoutis is dusted with powdered sugar at the moment of serving, but I don’t think I need to tell you that it wasn’t an option for me. I decided to use powdered almonds instead. Looks just as pretty and is much tastier, if you ask me!
Feel free to do the same, if you are so inclined, then slice and serve right up!
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Gluten Free Almond Cherry Clafoutis
- 1.5 lb fresh sweet cherries stemmed and pitted
- 2-3 tbsp sliced almonds
- Preheat the oven to 350°F
- Grease a round 10" baking dish with coconut oil, arrange the cherries at the bottom in a single layer and then set aside.
- Combine the rest of the ingredients - except for sliced almonds - in the bowl of a food processor or blender and process on high speed until thoroughly blended; the mixture will be similar to a thin crepe batter.
- Pour the mixture over the cherries and then sprinkle the sliced almonds across the top.
- Bake in the preheated oven for about 45-50 minutes, until nicely puffed and golden brown. If you find that your clafoutis browns too quickly, cover it loosely with a sheet of aluminum foil.
- Remove from oven and let cool for a few hours then transfer to refrigerator to chill completely.
- Dust with powdered almonds before serving, if desired.
- Leftovers will keep for several days in the refrigerator.
*Editor’s Note: This post was originally published in January of 2012 and has since been completely revamped and updated with better pictures. A few modifications to the original recipe have also been made.