Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe we've pitted the cherries first. You can leave them in if you want.
Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be.
2 cups of fresh sweet cherries, pitted
2 tablespoons of blanched slivered almonds
3/4 cup of sugar
1 tablespoon of brown sugar
1/2 cup of all-purpose flour
1/8 teaspoon of salt
1 cup of milk (2% or whole milk)
3/4 teaspoon of almond extract (can sub 2 teaspoons of Amaretto)
1 1/2 teaspoons of vanilla extract
Powdered sugar for dusting
1 Preheat the oven to 350°F. Butter and lightly flour a 9X9 or 10X7 baking dish. Scatter the cherries and slivered almonds over the bottom of the dish.
2 Whisk the eggs and sugars together until smooth. Whisk in the salt and flour until smooth.
3 Add the milk, almond extract, and vanilla extract. Whisk until smooth. Pour into the baking dish over the cherries and slivered almonds.
4 Bake for 35-45 minutes or until lightly browned and a tester inserted into the center comes out clean. Check about halfway through the baking and if the top is getting well browned tent it loosely with aluminum foil.
When you pull it put of the oven it will wiggle a bit which is normal. Place on a wire rack to cool. The clafoutis will have puffed up quite a bit and will deflate while cooling. When cool dust the clafoutis with powdered sugar. Serve.
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A traditional French dessert that’s a cross between a dutch baby (eggy pancake) and a cake. Plus, it’s fun to say and even more fun to eat. Bring it to a fancy schmancy dinner party to impress moms and cute boys alike. It puffs up all pretty in the oven and once out, sinks a bit in the middle, kinda like a delicious cherry flavored souffle. It’s yummy.
Oh, and wear your favorite apron while baking. Preferably striped. And preferably in heels.
Spray a nine inch square pan with cooking spray and scatter your pitted cherries along the bottom. Place all other ingredients in a blender and process until smooth. Pour batter over cherries and bake for 40 minutes until golden brown. Let cool and sprinkle with powdered sugar.
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*No dairy--except for occasional butter and eggs. See Substitutes under the Label section on the sidebar for substitute suggestions.
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*We eat food in its raw state as much as possible. Juicing/blending is a favorite way to do this. We have fresh juice often.
*We avoid soy products. (Soy lecithin is in so many things that it's nearly impossible to avoid it entirely.) Improperly fermented soy (which includes all soy products except miso and tempeh) causes fertility problems and a host of other MAJOR problems that I encourage you to become familiar with. Do your family a favor and do not feed them soy!
*We don't use processed oils. Instead we use olive oil, coconut oil, sesame oil. We do not use Canola oil! We like eating avocados, nuts, and seeds for their natural oil content. We try to soak our nuts, seeds, and grains to make them more easily digestible. (Unfortunately, it is not always feasible to do this.)
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"God knows what course to pursue to restore mankind to their pristine excellency and primitive vigor, and health; and He has appointed the Word of Wisdom as one of the engines to bring about this thing..." -Hyrum Smith, Times and Seasons, 3:799-801
"Health is more important than taste, and when it is known that certain foods carry health insurance, one ought to have the gumption to learn to like them.
.....The taste of any new food may be unpalatable at first; but repeated nibbles cause one gradually to acquire a taste for it. Many children, if given cod liver oil from infancy, actually enjoy its taste. This is true of any food. It is really infantile not to be master of one's taste as regards that which insures health." ~Leah D. Widsoe