CHERRY BUTTERMILK CLAFOUTIS

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Cherry Buttermilk Clafoutis image

A great recipe from Spry Living. I have used Rainer cherries for a bit more tart flavoring. To make almond flour pulse 1/2 cup raw almonds in a food processor until finely ground.

Provided by Ceezie

Categories     Dessert

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

1/2 cup sugar
16 ounces sweet cherries, pitted
3 eggs
1 1/4 cups buttermilk
1/3 cup almond flour
2 tablespoons flour
2 teaspoons vanilla
2 teaspoons ginger, finely grated fresh
1/4 teaspoon salt
powdered sugar, for dusting

Steps:

  • Preheat the oven to 375°F Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
  • Arrange the cherries in a single layer on the bottom of the pan. Set aside.
  • In a bowl, whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and salt until smooth. Pour evenly over the fruit.
  • Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center-if it comes out clean, the clafoutis is ready.
  • Allow to cool slightly, then dust with confectioners' sugar and serve.

Nutrition Facts : Calories 186.8, Fat 3, SaturatedFat 1.1, Cholesterol 95, Sodium 186.5, Carbohydrate 34.7, Fiber 1.8, Sugar 29.7, Protein 6

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