1 ¼ cup vanilla almond milk or coconut milk
¼ cup pure maple syrup (or 2/3 cup sugar)
¼ cup coconut flour
¼ cup sorghum flour
1 Tbsp vanilla extract
1/8 tsp sea salt
3 cups fresh cherries, pitted
Preheat oven to 350 F. Grease the bottom and sides of an 8x12 inch baking dish. Set aside.
Using a blender, whip the almond milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt until smooth and frothy.
Pour roughly half an inch of batter into the butter dish and bake it in the oven until it is lightly set, just a few minutes. Take the baking dish out of the oven and add the cherries in an even layer. Pour on the remaining batter.
Return the dish to the oven and bake for about 50-55 minutes, until slightly golden around the edges, and set in the center.
To serve, drizzle with Tabletree Cherry Reduction. Dust with powdered sugar. And enjoy with a little Greek yogurt, whipped cream or ice-cream.
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