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Cherry Clafoutis (Gluten free, Grain free)

February 1, 2014 By Becky 6 Comments

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. 
 
Cherry Clafoutis (Gluten free, Grain free)

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.

I really missed baking during my Whole30.  As soon as my 30 days were up, I wanted to bake something with dairy (the first food I’m reintroducing) that was still gluten-free and on the lighter side.  I’ve found that it’s much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients.  So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate.  Guess what?  I was right.

Cherry Clafoutis (Gluten free, Grain free)
 
A clafoutis is a French dessert that’s kind of like a baked pancake.  And since this recipe has so many eggs, plus fruit and not that much sugar, I decided to just bite the bullet and make it for breakfast.  I made a triple berry almond clafoutis with regular flour this summer, and this one is even better!  It’s light and custardy, almost like an airier version of flan studded with juicy cherries.  Bonus points include how easy it is to make, and the fact that you can bake it in a cast iron skillet.  Clafoutis is delicious warm straight from the oven, but you can also stash leftovers in the fridge and enjoy it chilled later in the evening or even the next day.  Ben and I each had a generous slice for breakfast, and I’m planning to serve the rest for dessert tonight.  In the morning it’s perfect topped with powdered sugar alongside a cup of coffee, but for dessert I’ll probably dress it up with either whipped cream or ice cream.
It’s likely that you can make a paleo version of this by greasing the pan with ghee or coconut oil and subbing coconut milk for the regular milk.  I’ll update this post once I’ve tried it–or if you try it first, let us know how it went in the comments!
 
The kirsch imparts a slightly boozy taste to the finished clafoutis, so feel free to omit it if that’s not your thing.
Cherry Clafoutis (Gluten free, Grain free) 
Cherry Clafoutis (Gluten free, Grain free)
 
Cherry Clafoutis (Gluten free, Grain free)

Cherry Clafoutis (Gluten-free, Grain-free)

Yield: 6-8
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that's as wonderful for breakfast as dessert.

Ingredients

  • Butter or ghee
  • 6 tablespoons coconut sugar or raw sugar
  • 
1 and 1/4 cups whole milk (grass fed if possible)
  • 6 large eggs
  • 1 tablespoon vanilla
extract
  • Pinch of salt
  • 
2 tablespoons kirsch (optional)
  • 2 tablespoons tapioca flour
  • 1/4 cup coconut flour
  • 1 pound (3 cups) pitted dark sweet cherries (I used frozen)
  • Powdered sugar or powdered coconut sugar, for serving*

Instructions

  1. Preheat the oven to 325°F and grease a 9-inch cast iron skillet or cake pan with butter.
  2. If you have an immersion blender, you can mix your ingredients in any large bowl. If not, mix them right in the pitcher of your blender. Combine the coconut sugar, milk, eggs, vanilla, salt, and kirsch, and blend until smooth. Add the tapioca flour and coconut flour, and blend again. Let the batter sit for five minutes, then blend one more time.
  3. Pour the batter into the prepared pan, and spread the cherries evenly on top. Bake for 25-30 minutes, or until the top of the clafoutis is golden brown and a toothpick comes out clean.
  4. Sprinkle the clafoutis with powdered sugar if desired, then slice into wedges and serve hot or warm. My slices fell apart some, not because they stuck to the pan, but because they are just so custardy. If you would like nicer slices, let the clafoutis cool to room temperature of even chill it for a bit before slicing. I found a little extra powdered sugar on each serving made up for everything, and enjoyed mine warm.

Notes

*To powder coconut sugar, process it in a spice or coffee grinder until it's the texture of powdered sugar.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk
    Bob's Red Mill Tapioca Flour - 16 Ounce - 2 Pk
  • Grassfed Organic Ghee 7.8 Oz - Pure Indian Foods Brand (2-Pack)
    Grassfed Organic Ghee 7.8 Oz - Pure Indian Foods Brand (2-Pack)
  • Wholesome Organic Raw Cane Turbinado Sugar, Fair Trade, Non GMO, 1.5 lbs, (Single unit)
    Wholesome Organic Raw Cane Turbinado Sugar, Fair Trade, Non GMO, 1.5 lbs, (Single unit)
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 357Total Fat: 16gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 140mgSodium: 195mgCarbohydrates: 49gFiber: 4gSugar: 41gProtein: 6g

The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.

© Becky Winkler (adapted from Saveur)
Cuisine: French / Category: Gluten free, Grain free, Dessert

This post contains affiliate links.  As an Amazon Associate I earn from qualifying purchases. 

Filed Under: breakfast, dessert, gluten free, recipe Tagged With: baking, cherries, clafoutis, eggs, French, fruit, grain free, nut free

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Comments

  1. Morgan LS says

    April 4, 2016 at 7:19 pm

    Just made this with coconut milk (carton), and it turned out great! Didn’t have cherries, so I threw in frozen raspberries, strawberries and rhubarb, and baked it with a sprinkle of bourbon smoked sugar on top. It did take a bit longer for the center to set – baked for around 40 minutes.

    Reply
    • Becky says

      April 7, 2016 at 7:51 am

      So glad you liked it, Morgan! Your modifications sound awesome and I bet the bourbon smoked sugar was a wonderful touch!

      Reply
  2. Cate @ Chez CateyLou says

    February 3, 2014 at 2:15 am

    This looks delicious, and it is so pretty! I love that you made it in a cast iron skillet!

    Reply
    • Rebecca Winkler says

      February 3, 2014 at 2:02 pm

      Thanks, Cate! I love how the cast iron skillet gives everything instant rustic glam charm 🙂

      Reply
  3. Janie Penn says

    February 1, 2014 at 8:43 pm

    I love cherry clafouti … this looks so delicious!

    Reply
    • Rebecca Winkler says

      February 1, 2014 at 10:17 pm

      Thank you! I was thinking of you when I made it 🙂

      Reply

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