Paleo Clafoutis - Fresh Planet Flavor

Cherries aren’t my favorite fruit. That honor goes to pineapple. No, mango. Some tropical fruit, for sure. But cherries do have a special place in my heart: my favorite ice cream flavor is Ben & Jerry’s Cherry Garcia and I could drink black cherry juice by the gallon. So, when I saw a recipe for the rustic French dessert clafoutis (grain-free!) from Tanya at Feed the Clan, I was hooked. Traditionally recipes for clafoutis are full of gluten, dairy and sugar so I was excited by the idea of converting it with ingredients that are a bit more digestion-friendly. 

Paleo Clafoutis - Fresh Planet Flavor

I adapted Tanya’s recipe a bit according to what I had available in my pantry, but I may make a coconut flour version of this in the near future (my version, made last night, was such a hit that 2/3 of it was devoured five minutes out of the oven and the last fraction was finished this morning). I used coconut oil for this recipe for all those dairy-free folks, but I think this would be amazing made with grass-fed butter. If you’re comfortable baking with butter, this is definitely an occasion for Kerrygold. 

Cherry Clafoutis

Serves 4     adjust servings

Clafoutis is basically a puffy, sweet pancake with cherries embedded in its surface. This grain-free, dairy-free, honey sweetened version is good for dessert, breakfast, or a snack.

Ingredients

  • 2 eggs
  • 1/3 cup coconut milk
  • 3 tbsp coconut oil
  • 2 tbsp honey
  • 1 vanilla bean, scraped (or 1 tbsp vanilla extract)
  • 1 cup almond flour
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1 cup cherries, pitted
  • 1 tbsp coconut flour (for dusting)

Instructions

  1. Preheat oven to 400F. Melt 1 tbsp coconut oil in an 8 inch cast-iron skillet or other non-stick baking dish.
  2. Beat together the eggs, coconut milk, 2 tbsp coconut oil, honey and vanilla. in a small mixing bowl.
  3. Combine the almond flour, cinnamon and salt in a larger mixing bowl (sift for best results).
  4. Add the wet ingredients to the dry ingredients, mixing thoroughly. Then pour gently into the cast-iron skillet, sprinkle with the pitted cherries and bake in pre-heated oven for 20 minutes until set.
  5. Allow to cool, then sprinkle with a fine dusting of coconut flour.

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Recipe Notes

If you own a cherry pitter, pitting cherries for this recipe is easy and fun. If you don't, it won't be. I used a sharp knife to cut the cherries in half, then dug the pit out with my fingers. After a few minutes of this, you'll master it at speed.
Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 386kcal Calories from fat 275
% Daily Value
Total Fat 31g 48%
Saturated Fat 14g 70%
Transfat 0g
Cholesterol 80mg 27%
Sodium 110mg 5%
Carbohydrate 22g 7%
Dietary Fiber 5g 20%
Sugars 14g
Protein 10g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000 2500
Total Fat Less than 65g 80g
Sat Fat Less than 25g 80g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
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