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.
Cost analysis
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 powder3 eggs
1/2-3/4 teaspoon almond extract1/4 cup of honey
1/4 extra virgin coconut oilPreheat 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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I was just wondering what I was going to do with the tons of cherries I have at home (other than eating a handful of them every so often). This sounds perfect!
yum, i just bought some ranier cherries, im going to try this for sure!
omg – sooo excited for this! I used to make a blueberry clafouti, but now I don’t eat sugar, and I haven’t tried to make it without. I love cherries and I’m excited to try this with agave nectar 🙂 Thanks Kimi!
This looks so good my mouth is watering!
This looks wonderful! We picked cherries this week at a natural u-pick farm. Unfortunately, they’re mostly all gone. But next week when we get more, I’ll give your dessert a try.
I did like how you did the Pennywise post without Mr. Linky. Just like you said, it was nice to read everyone’s descriptions. A great benefit – only it must be harder for you to go in and edit every time someone adds a post.
This looks so beautiful and so simple! We just picked our very first basket of cherries from our own tree. We planted a few cherry trees 3 years ago and have cherries for the first time! I will have to try this recipe sometime soon, thanks!
-Ali 🙂
So oddly enough, I was reading thru a recipe book and the author said that traditionally, people left the pits in the cherries to get that “bitter almond” flavor… which apparently you can also obtain if you just cook the fruit with the pits in a little muslin bag… (for jam or such). I think it’s funny (in an interesting way 😉 ) that cherries seem to really pop with the addition of their “natural” flavor!
Meg,
Yes, that is very interesting! Thanks for sharing.
I almost left the pits in, because I know that’s traditional, but I had a hard time imagining eating it with the pits in. I wonder what it would be like? Anyone tried it that way?
Interesting!
A clafoutis (with a final S in french 😉 ) with no dairy/nut milk or yogurt.
I wonder what the texture is like compared to a “regular” clafoutis with its flam/pudding-like feel…
Cherry pits contain cyanide compounds, which is why it is cautioned that you should not eat them, along with plum pits, apricot pits, and others. However, from the research I’ve done on it, I personally believe it’s in the same spirit as your post on the coconut flour–that is to say it’s not necessarily a bad thing, just something to be aware of. After all it *is* a traditional preparation. I’ve also read of people canning peaches with the pits for that bitter almond flavor. The cyanide compounds are exactly the same stuff that makes bitter almonds that way, and it’s the same stuff that’s used in almond extract.
The substance itself is controversial. Alternative cancer treatments call it “b17” and claim it’s an important vitamin that we don’t get enough of and that fights cancer. The FDA of course disagrees. 🙂
My conclusion is to use it mindfully. After all, in minor quantities it cannot be any more harmful than genuine almond extract, which I don’t think is sold with any kind of a warning. It seems the bitter flavor would become unappetizing before a dangerous amount is consumed anyway.
By the way, are those sweet cherries or pie cherries?
Your low-cost cherry clafouti looks delicious and I love the looks of that pie plate. It’s beautiful.
Melissa
Heidi M,
Don’t you wish getting information was a little more simple? 🙂 Thanks for sharing about the controversy regarding cherry pits. That’s good to know. I agree with you, use them as they were used traditionally.
And good question! They are sweet and should be. I used rainier cherries because that was what I had on hand. (traditionally, I think dark red sweet cherries were used, which would be just beautiful!)
That looks amazing! I wonder if you could replace the eggs with egg replacer or something else?
I just had a yummy treat of frozen cherries:)
Please, share your grain version soon! I can’t get cocconut flour and I have a lot of those cherries that I want to try it soon
if you can get shredded coconut flakes, see my post below for how to do it that way…
Looks fabulous! I’ve had cherry clafoutis in the past and remember a soft, almost custard-like texture. Is this similar? My mind is already plotting how I can do this w/o the eggs. . . 🙂
Ricki and others,
This may not be quite as custardy as regular clafouti, but it’s still a soft and moist “cake”. If you find a way to do it without the eggs, let us know!
Now I have something to do with the cherries my neighbour brought over. Yum! Thanks!
Kimi, thank you! I was just thinking today about desserts for my hubby on his restrictive diet, and wishing that I could make clafoutis. I didn’t think I could do it without the cream in my usual recipe, but yours is dairy free. Whohoo! I’m going to try substituting some liquid stevia for the honey, as he can’t have any sugar at all, and see how it turns out. I can’t wait to try it!
Do you think apricots would be good in place of the cherries? I have a bag I am trying to find easy recipes for.
Interesting… I’ve never used coconut flour as a starch agent for a dessert. Does it come out more like a flan. How is the texture of the clafouti? Thanks for sharing. and wow 5 bucks, that’s a good deal!
that’s what I thought–it was going to be kind-of “egg-y”…but it totally was not! It was surprisingly similar to the texture of a fluffy white-wheat-flour cake! See my post below.
Hey Everyone,
For those who can have grain and gluten, I do plan on sharing a more traditional clafouti soon (made with soaked whole wheat flour, dairy free). This will have more of the custard like texture that some of you are asking for. So watch for that!
Christine,
I bet apricots would go very well. 🙂 I know that a lot of people use a variety of fruit in this type of dessert.
Where do you purchase your coconut flour?
Hey Kimi!
What a yummy sounding desert! I wonder where you found the cherries for $3/lb. I’m local here so I can go to the store you found them at! I think Costco had some cherries (red) but I don’t know the price since it was something beyond my budget! And I love your pie dish, clay right? So nice, where do you get stuff like that? =o)
Thanks,
Natalie
Another question!
What do ya’ll think about using ripened mangoes and/or peaches! I think peaches would go well, but I have only 2 left! But I have like 4 mangoes on hand… would that be a good mix of fruits for this dish? I could mix both or just do mangoes.
I’m planning to do bake this tonight and will let you know how much we like it =)
Nat
This is just beautiful Kimi! I too am wondering about an egg substitute… oh eggs, how I wish I could eat you!
If we get some cherries at the market I will try it with a flax sub and let you know…. I’d hate to ruin all those cherries if it didn’t though!!
Kimi, I just read the comment you left on Elana’s blog and am wondering where you purchase your palm and/or coconut sugar? I would really like to try these.
Have a nice weekend!
I just tried this for Sunday dessert using NT bulgar flour and CRANBERRIES! I served it with raw sweetened whipped cream. It was awesome. The contrast of sweet/tart was spot on. Oh, I did add drops of stevia to the cranberries before putting the batter on— 14 drops per bag of frozen berries. Thanks for posting this! Heather 🙂
I tried your recipe last night & it turned out really amazing. This was the first time I cooked with coconut flour & I love it. How do you pronouce Clafouti? It sounds really funny the way I have been saying it.
This sounds great and so creative! Yum!
Just wondering if you could substitute Agave Nectar for the Honey.
Thanks!
Made this tonight with raspberries from the garden, and served it with homemade ice cream. Yummm! Thanks for the recipe!
Although both versions look good, I especially look forward to trying this one that is grain-free. It looks delicious!
Holy Moly!!!! This was great. I ate 5 of the 6 servings last night when I made it. Probably not such a great idea, but it was divine. I subbed baking soda for the baking powder to keep it SCD. I have a pint of blueberries in the fridge I might try tonight. However, with blueberries, I’ll use vanilla instead of almond. Thanks so much for the GF version. One thing I noticed was I mixed the wet and dry ingredients together too early and by the time I was ready to pour it over the top, it was too thick. I guess this is because coconut flour is so fibrous. Make sure you do that step last so it’s still pourable.
My husband is bringing 8 lbs. of cherries home tomorrow from his trip out west. This is now on my menu to try. Sounds delicious! Thank you for sharing it!
We just made this dessert tonight and it was marvelous! It came out looking just like the picture and tasted great!!!
I have never cooked with coconut flour and oil before tonight, and picked up the ingredients at my local organic grocery. We use Rainier cherries, like in the picture, and I went with the vanilla instead of the almond extract. Maybe I’ll try the almond next time.
I can’t wait to share this with my friends. Great recipe! 🙂
Hmm sounds super tasty. I like that it uses Coconut flour, but I may try making a version with ghee and almond flour… still grain-free and GAPS/SCD legal, but incorporating the natural almond flavor!
Kimi, “1/4 extra virgin coconut oil” – is that 1/4 cup?
yes it is! Sorry about that. 🙂
OH. MY. GOD. This is my first gluten-free recipe (just discovered the sensitivity in my nursing babe). I expected it to taste, well, “fake.” This is UNBELIEVABLE! I could totally make this for ANYONE!!
I made some revisions, as I did not have any coconut flour, plus, I’m too lazy to make all the separate preparatory mixings…
First, I made some coconut milk using boiling water and dried unsweetened shredded coconut. I used a Vitamix, blending for a total of 4 minutes, so the remaining fiber was quite fine. After I squeezed all that milk out, the remaining was only barely damp, and I didn’t feel like drying it in the oven, so I thought I’d try using the pulp as “flour” even though it was damp.
I just put all the ingredients in my Vitamix (except the baking powder & fruit), and blended it all for 1 minute. (To measure the “coconut flour,” I packed my pulp really tight in the measuring spoon.) At the last second, I threw the baking powder in and switched the blender off.
Then I poured the foamy mixture over the fruit and baked per the instructions.
If it weren’t for having to make coconut milk just prior, this would have been amazingly simple and easy. I ate 7/8 of the cake all by myself! YUM YUM YUM!!!
Thanks for an awesome first (to me) GFDF recipe!!
oh, I forgot to mention–I didn’t have cherries but I did have some over-ripe peaches & nectarines. That worked just fine!!
okay, now I’ve tried it with peaches & nectarines, plums, apple (not recommended–too dry), and banana/peach. I’ve served it to company, who were all very impressed.
Here’s what I do:
First, warm up the honey & coconut oil to pourable state (unless it’s summertime). Also, preheat oven to 375.
Cut up 2 cups worth of fruit (peaches, cherries, bananas, or whatever)
Put in Vitamix:
3 eggs (9.75 Tbsp for large, which is .6 C)
1 tsp vanilla (or if cherries, 1/2-3/4 tsp almond extract)
1/4 C coconut oil
1/4 C honey
3 Tbsp coconut flour (tightly packed), or 3 tightly packed Tbsp of coconut fiber
1/2 tsp sea salt
Run Vitamix 1 minute. Meanwhile, grease a 9″ pie plate, and pour cut fruit into the bottom.
at last second, add this to Vitamix:
1/2 tsp baking powder
Pour whole mixture over the fruit.
Bake 25-30 min, until browned on top & a toothpick stuck in the middle comes out clean. Cool 10-20 min, and eat while hot.
Hi there – I love clafouti but since discovering my wheat allergy I haven’t had a bite of this wonderful stuff. So I’ve been learning how to bake and this is my second attempt at this. I tried with a different recipe several months ago but now I seem to be having the same problem. It just won’t cook in the middle so I’ve cooked it for 3 times as long. I substituted blueberries for cherries and almond flour for coconut (’cause whole foods was sold out) but now the bottom and edges are all burnt. I realize the constant here is my, so what am I doing wrong? Help please!
http://marcelnme.blogspot.com/2010/05/cannes-i-make-clafoutis.html
Jessica,
I haven’t made this yet, but my first thought is that almond flour is not very absorbent. Coconut flour soaks up a ton of liquid compared to its mass, so the liquids would have to be reduced to use almond flour. Perhaps that could be done by using dried fruit soaked in the honey/oil mixture, but I really think it’s best to use the coconut flour if possible.
Hey, how are you? I heard about your accident and how awful it was but you were doing better. Saw this (non-SCD) version of cherry caflouti and thought of you. How is it coming along now? Haven’t heard any updates, not sure when you’ll get this but it’s April 11 ;-). Hope you are still doing as great as everyone said (I believe amazing was the word).
Hi,
It looks like your measurement for coconut oil got cut off. Is it a 1/4 tablespoon? 1/4 cup? Thanks!
I can’t eat honey or agave or any kind of sweetener except stevia or sweet fruit, like a banana. If I take out the honey and use stevia, how should I alter the other amounts? Plus, maybe I’ll try adding in banana to the dough and see if that sweetens it enough?
thanks, It looks fab!!!