Description
In need of an easy and quick sweet treat? It takes only ten minutes to put this lectin-free, sugar-free clafoutis together, and under ten ingredients. Make it with sweet cherries, tart cherries, or experiment with other seasonal fruits.
Ingredients
- 1 teaspoon coconut oil for coating the baking dish
- 3 pastured eggs
- 1 cup coconut cream
- 3 tablespoons inulin powder (or another plant paradox compliant sweetener), more if you have a sweet tooth
- 1 pinch salt
- 1 teaspoon vanilla
- optional: 1/2 teaspoon pure almond extract (if you like the intense almond flavor)
- 1/2 cup almond flour (packed)
- about 45–50 pitted cherries (you need to cover the surface)
Instructions
- Preheat the oven to 350F and prepare a round baking dish of about 7 inches in diameter, or something equivalent in any shape. Thick glass is great, pie dish, or even a cast iron. The dish should be coated with coconut oil.
- Add the eggs, coconut cream, sweetener, salt and vanilla, and almond extract, if using, to a mixing bowl and whisk until all creamy.
- Add the almond flour and combine until all is incorporated. You should get a thick, fluffy, and creamy batter.
- Pour the batter into the greased dish, level, and place the cherries on top, slightly pushing them down into the batter. They just need a little space in between.
- Bake at 350F for 40 minutes.
Notes
Make sure the flour is measured after you pack it in the cup. The egg size might differ and you want to have enough flour. If the batter looks too thin, add a little bit more flour.
Substitutions: You can make this cake with cassava flour, but you have to add rather 2/3 cup cassava flour. 1/2 cup is not enough.