Cherry Clafoutis is the perfect summer dessert to make when you are busy. Here is an easy Paleo version of this classic French Dessert. All of us who are gluten-free and refined sugar-free can enjoy it as well. A clafoutis is typically made with black cherries although any fruit or berry would work in this recipe. A cloufoutis is simply fruit or berries placed in a buttered dish and covered with a thick batter.

Clafoutis is pronounced claw-foot-ee. Here is a quick French pronunciation lesson so you can correctly pronounce French food. You have to be CaReFuL with what consonants at the end of words you pronounce. Of all those 21 consonants- you really only pronounce four if they are at the end of a word. You only pronounce the ending C, R, F, and L. Forget all the other consonants! You do not pronounce the “S.”

Back to clafoutis and cherries. We are still thick in strawberry season and cherry season just arrived. This happens to correspond with hay season. Add in the garden, animals, and dairying and you get a busy time on the farm! Making clafoutis is my answer to this busy season because it’s quick, easy, and hard to screw up.

The cherries I am using are from two very old cherry trees in my river pasture. Based on the history of my property and the circumfrance of the tree, the trees are 75-90 years old. My river pasture used to support a small community of homes on stilts. The community was called “Oakie Flats” due to the large number of people from Oklahoma rushing to this area for lumber jobs during the depression. Although the houses have long been gone, there are old fruit trees and much treasure to be found due to this community.

Yield: 6

Author: Kimberly Fulmer

Paleo Cherry Clafouti

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Delicious and easy way to enjoy summer cherries.

Ingredients

2 cups cherries, destemmed and pits removed
3 eggs
3/4 teaspoon almond extract
1/4 cup honey
1/4 cup ghee
3 Tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder

Instructions

Preheat oven to 375 degrees Fahrenheit.
Grease a 9" pie dish.
Spread the pitted cherries evenly around the bottom of the pie dish.
In a medium mixing bowl, lightly whisk the eggs and almond extract.
Add ghee and honey to the egg mixture and whisk until smooth.
Add coconut flour, sea salt, and baking powder to mixing bowl. Whisk until smooth.
Pour the batter evenly over the cherries.
Bake for 25-30 or until lightly browned on top. Cool for 10-15 minutes before eating.
Eat while hot. Enjoy!

Nutrition Facts

Calories

221

Fat (grams)

12.2

Sat. Fat (grams)

7.3

Carbs (grams)

24.7

Fiber (grams)

4.4

Sugar (grams)

18.8

Protein (grams)

4.8

Sodium (milligrams)

246

Cholesterol (grams)

104

Created using The Recipes Generator

For this recipe you will need:

Cherries! 2 cups destemmed and without pits
A 9” pie dish
Ghee or margarine
3 eggs
Coconut flour
Sea Salt
Baking Powder (use paleo baking powder or omit if strict paleo)
Almond extract
Honey

The first step is to destem your cherries and take the pits out. You can buy an inexpensive cherry pitter. If you do not have a cherry pitter then you can make a slice along one side of the cherries and easily remove the pit that way. I couldn’t find my cherry pitter but I was anxious to make the recipe so I choose the later method.

Next, liberally grease your pie dish with ghee (margarine or butter).

Fill your pie dish about half full with your pitted, destemmed cherries. This takes about 2 cups for a 9” pie dish. You can use more or less cherries if you desire.

Whisk your eggs and almond extract together.

Add your ghee and honey and whisk again until smooth.

Add your coconut flour, salt, and baking powder. Whisk until smooth.

The batter will be thick and smooth when you are done whisking.

Pour it over the top of your cherries. You may need to use your spoon to spread it around to meet all the edges. The batter should be roughly equally thick around your whole pie dish. Do not worry about cherries poking through. This is a natural part of the recipe. The batter will fill holes around the cherries. Your batter does not have to be smooth on top.

Bake for 25-30 minutes in a 375 degree Fahrenheit oven. It is done when the top is lightly brown and a fork or toothpick comes up clean. You can see I slightly over baked mine. I use a counter top oven that turns off when the timer was done. I was helping Adventure Girl with Algebra 1 and I didn’t take the clafoutis out of the oven. Although the oven was turned off, it was still hot due to residual heat.

Let it cool for about 15 minutes before serving it. This dessert is served hot.

The downfall of this dessert is that it does not save and reheat well. That means you should make sure your family can eat it all in one go. Don’t worry though, that won’t be problem. The problem may actually be getting enough! This is a picture of my pie plate 10 minutes after I first cut a slice.

Enjoy the recipe and be sure to let me know how you like it!