It’s a cake! It’s Super Clafoutis! This easy and delicious recipe, adapted from the Julia Child original, makes great use of the summer fruits that are so bountiful right now. The cherry tree in my yard is laden with bright, tart fruit, and I’m harvesting more than a pint of raspberries every day.
Clafoutis, a French dessert, is traditionally made with cherries, but berries are equally wonderful. The clafoutis pictured is made with a mixture of cherries and raspberries. I baked the clafoutis in a cast-iron skillet, but any fairly deep baking pan will do. Here’s my gluten-free, dairy-free version:
GLUTEN-FREE CHERRY CLAFOUTIS
1 1/4 cups unsweetened almond milk
2/3 cup sugar, divided
1 tablespoon vanilla
1/4 teaspoon xanthan gum
1/8 teaspoon salt
1/4 cup brown rice flour
1/4 cup tapioca flour
3 cups cherries, pitted
Powdered sugar for garnish
Preheat the oven to 350 degrees. Grease an eight-cup baking dish.
Combine the almond milk, 1/3 cup of sugar, eggs, vanilla, xanthan gum, salt, brown rice flour and tapioca flour in a blender and mix thoroughly.
Pour about 1/4-inch of batter into the prepared baking dish and bake it in the oven for seven to 10 minutes, until the batter is set in the pan but not baked through.
Take the pan out of the oven and layer the cherries on top, then sprinkle with the remaining sugar.
Pour the rest of the batter over the cherries and sugar and bake for 45 to 60 minutes, until the clafoutis is browned and puffed and a knife inserted in the center comes out clean.
Sprinkle with the powdered sugar and serve the clafoutis warm. Great for breakfast, too! Enjoy!
The next meeting of the Carson City gluten-free discussion group will be at 7 p.m. Monday, July 14. Email me for details.
Susan Hart has been cooking gluten-free for 17 years. She can be reached at email@example.com.