Today is the monthly Reveal Day for the Secret Recipe Club. This month I was assigned Bean’s Without Adornment gluten free recipe blog. I’ve been dabbling in some gluten free baking off and on so the ingredients were quite familiar to me. In any event, gluten free cooking and baking have been in the spotlight for a while now, and most gluten free baking ingredients are readily available.
One of the guidelines for our recipe assignments is that we can adjust any recipe to suit our family’s needs or preferences. So, I am free to convert a gluten free recipe into a non-GF recipe and vice versa. In this case, I chose to keep it as a gluten free recipe, but I switched out the choice of fruit from pears to cherries. Cherry Clafoutis (also spelled “clafouti”) is traditional; and, since I love cherries and they’re in season, I decided to go with them rather than the pears.
As always, I enjoyed having a new blog through which to browse. I was really intrigued and tempted by the Swedish Meatball Stew but decided to wait for the cooler weather before making it. So, fresh cherries in season won out; and I also got to check making clafoutis off my bucket list.
When I did a little bit of research on clafoutis, I found that it is traditional to make it using unpitted(!) cherries. This is supposed to give the dessert a more intense cherry flavor. I decided discretion is the better part of valor and pitted my cherries.
It’s so interesting to me that baked fruit desserts go by so many different names—cobbler, brown Betty, crisp, crumble, slump, grunt, buckle, pandowdy, Dutch baby, etc. I’d be hard-pressed to explain the difference between any of them, and I’m guessing that some of them are the same dessert just called by a different name. Never having made clafoutis before, I was under the vague impression that it was some kind of cobbler. It turns out that this traditional French dessert has a texture somewhere between a custard and cake. Guess who just became a member of the clafoutis fan club?
One year ago: Homemade Irish Cream
Two years ago: Chicken Roulades with Chorizo and Manchego
Gluten Free Cherry Clafoutis
- Softened butter for greasing pan
- 2/3 cup almond flour
- 2/3 cup rice flour (I used Bob’s Red Mill brown rice flour)
- 2/3 cup brown sugar
- Pinch of salt
- 3 eggs, lightly beaten
- 1/2 tsp. almond extract
- 1 cup rice milk (can substitute regular milk)
- 3 cups fresh cherries, pitted (can substitute frozen cherries)
Preheat oven to 350o F. Grease a 9×9 baking pan with softened butter.
Using a whisk, combine almond flour, rice flour, brown sugar and salt in a large bowl. Add eggs and almond extract and stir to combine.
Mix in rice milk, a little at a time. Do not overmix.
Fold fruit into batter; then pour into prepared pan.
Bake for 30-40 minutes until set.
Dust with confectioners’ sugar if desired. Serve warm with whipped cream or vanilla ice cream.
If you don’t have a gluten sensitivity, you can easily substitute all-purpose flour for the almond and rice flours. I always have almond flour (aka almond meal) in my pantry and love the flavor and texture, so I would highly recommend that you at least keep that ingredient in the recipe.
Source: A recipe from Bean’s Without Adornment