A clafoutis is a truly delicious French dessert which is made by baking a batter together with some fruit. I haven’t had much luck with my gluten-free clafoutis experiments; the taste has been something terrible at times and at other times edible, but not anything spectacular.
This changed when I first opened up Gordon Ramsay’s book Just Desserts and I saw the clafoutis recipe in it. The recipe used almond flour instead of all purpose flour - I somehow just knew that this was the way to make a wonderful gluten-free clafoutis and I could not wait to try it.
My feeling had been right and I am pleased to say that this clafoutis is not only edible, but it is in fact better than one made with regular flour. I think I died a little bit when I first tasted it.
So do try this, if you love clafoutis.
Almond Clafoutis Recipe
This recipe is adapted from the book Just Desserts which is one I would recommend to everyone, even to celiacs; it has a lot of delicious gluten-free recipes and it also describes basic techniques for making desserts. Of course it has some recipes which use regular flour, but there are surprisingly many naturally gluten-free recipes. Gordon Ramsay might be an extremely annoying Tv-personality, but he knows his food, in my opinion anyway.
Some people like to use whole cherries in a clafoutis - the taste will be much stronger this way - I would recommend using them whole if you don’t mind the trouble the pits give when eating.
-30 grams/0,4 cups/1 dl almond flour (do not pack the flour tightly if you are measuring it with dl or with a cup)
-1 flat tsp flour (I use white rice flour)
-a pinch of salt
-50 grams/0,4 cups/1dl sugar (I like to use unrefined sugar here, it tastes better than white sugar, brown sugar is fine too)
-2 egg yolks
-1 tsp vanilla extract
-1,5 dl/3/4 cup cream ( or coconut cream for a dairy-free version)
-200 grams pitted cherries, or 250 grams un-pitted cherries (approximately a bit over one cup/2,5 dl of cherries)
Mix the dry ingredients together and then mix the wet ingredients together. Combine them into a rather loose batter. Let the batter rest for 12-24 hours. You can of course bake it straight away, but it will not be as good.
Heat an oven to 175 C/350 F.
Grease a baking dish or individual baking dishes. Place the cherries in them and then cover with the batter.
Bake for 30 minutes. The time differs because ovens are different, keep an eye on the clafoutis while it is baking.
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