This moist, fruit centered dessert is a delight and so easy to make. Cherries are placed in a pie pan, then a simple pancake like batter is made using coconut flour and poured over top. 30 minutes later you have a beautiful dessert that was easy to throw together and so flavorful too. And yes, it only costs five dollars or less for me to make too! (I include a cost analysis below).
The other great thing about this dessert is how allergy friendly it is! It could easily be a GAPS legal dessert if you take out the baking powder and make sure to use honey.
I’ve kept hearing reference over reference to cherry clafourti. Some of you have mentioned it to me and I’ve been hungry for it ever since! The other night I was planning a very simple dinner, and thought it would be nice to add a dessert for the end of the meal. Yum! So glad that I did. I hope you enjoy it too. I also hope to develop a soaked grain version of this dessert soon, so watch for that!
Thanks everyone for making the first Pennywise Platter Thursday a success! There were some wonderful posts and comments. Thank you! I plan on definitely trying a few of them out personally. I also really liked how we ended up doing it without the “Mr. Linky” function as I loved everyone being able to leave a description of their post. For those of you who mentioned that it was overwhelming reading through so many posts, this may be a way to sort through them all to find the ones that most interest you without having to open every link. I am considering doing it like this for a while. What do you think? Did you like doing it that way?
Here’s the cost analysis for my dessert.
Organic Coconut Flour, .50 to 1 dollar (I will have to wait until I buy another bag to figure out exact amount, but it’s definitely not too expensive)
Raw Honey-.50 cents
Organic Coconut oil, .50 cents
“Homegrown eggs”Eggs (It costs us about 4 dollars a dozen to produce), 1 dollar
Organic Extract-.50 cents
Organic Cherries (free for us, picked from parent’s tree. This was the cost at store for half a pound of organic cherries this week), 1.50
Final Cost: 4.50 to 5 dollars (for us with free cherries, it cost 3-3.50)
Cherry Clafouti– 6 generous servings
The first time I made this I used 1 teaspoon vanilla extract, which was delightful. But I felt that almond extract goes even better with cherries, so that’s what I did the next time. But you can use either. Traditionally this is made with unpitted cherries. But I decided it would be easier to eat if pitted.
About 2 cup of cherries, pitted and cut in half (pit first, then measure)3 tablespoons coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking powder
1/2-3/4 teaspoon almond extract
1/4 cup of honey
1/4 extra virgin coconut oil
Preheat the oven to 375 degrees
1-Grease a nine inch pie pan. Place the pitted cherries in it and spread over the bottom of the pan.
2-Mix together the coconut flour, salt and baking powder in a bowl.
3-In a small bowl, mix together the eggs and vanilla extract. Whisk briskly into the dry ingredients until there are no lumps left.
4-Gently melt the honey and coconut oil together over the stovetop. Make sure to remove it just when everything is melted. If it’s too hot, you could curdle your eggs (let it cool if you let it get to hot). In a slow stream, add to the bowl of whisked ingredients, whisking while you add it.
5-Pour the batter over the cherries and place in the oven. Cook for 25-30 minutes, until browned on top and a toothpick stuck in the middle of the dessert comes out clean. Cool for 10-20 minutes, and eat while hot.
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