A classic delight and wonderful memory of my childhood. My mother would make clafoutis almost daily during cherry season. My brothers and I would pick the cherries after school and they went straight into the clafoutis. They did not get refrigerated and conserved the full flavor of their sweetness. The original recipe included vanilla. Here I am using some almond extract instead to enhance the taste of the ground almond and almond meal. In addition, I also added orange zest which, to my taste buds, perfectly compliments the combination of cherry and almonds.
I made this recipe completely gluten-free, using a combination of amaranth flour and almond meal, and lactose-free, using almond milk instead of dairy milk. This recipe also contains a limited amount of sugar, only using one tablespoon of honey in addition to the natural sugar from the fruits.
2 lbs sweet cherries
3/4 cup raw almonds
1/2 tsp almond extract
Zest of 2 oranges
2 Tbsp almond meal
2 Tbsp amaranth flour
1/2 tsp arrowroot
1 1/2 cups almond milk
1 Tbsp honey
A pinch of salt
About 1 Tbsp grape seed oil
Either 12 individual ramequins or one 8 1/2 x 8 1/2 pan (or similar dimension in the form of a tart dish)
Preheat oven to 350 F
Wash and pit the cherries. A cherry pitter works wonderfully for this task, leaving the cherries whole, but if you do not have one, simply cut the cherries in half and remove the the pit.
Set the pitted cherries aside.
Place the almonds in a food processor fitted with a steel blade.
Process until you obtain evenly ground almonds and set aside.
In a bowl, mix together the almond meal, with the amaranth flour, and the arrowroot.
Add 1/3 of the ground almonds, and whisk together until fully incorporated. Continue adding ground almond slowly until all dry ingredients are thoroughly combined.
In a separate mixing bowl, whisk the eggs, the almond milk, almond extract, orange zest, honey and salt.
Add the dry ingredients to the mixture at once and whisk together.
Combine all ingredients into a smooth batter, which should be similar in consistency to a crepe batter.
At this point, you might either brush the grape seed oil into the individual ramequins.
Or you might oil an 8 1/2×8 1/2 pan.
If you are using the individual ramequins, place the cherries on bottom of them.
If you are using the larger pan, you might simply pour the cherries into it.
Using a ladle, pour the batter onto the cherries, not completely covering them.
Bake the ramequins for 20-25 minutes.
If you are using a larger pan, bake for 45-50 minutes.
The clafoutis are ready when the top is golden.
Let cool. Them you might refrigerate or serve at room temperature.
Decorate with fresh cherries, and orange zest. Serve and enjoy!