Cast Iron

Gluten-Free Cherry Thyme Clafoutis

July 14, 2014
3 Ratings
  • Serves 8
Author Notes

I love the depth and complexity that fresh thyme adds to this lovely cherry clafoutis. The recipe is based on an old Saveur recipe but I was intrigued by the prospect of a gluten-free version. Almond flour is a natural match with the cherries and lends a moist, soft texture. I like to serve this chilled or at room temperature with a fine dusting of powdered sugar but if you were to add a creamy accoutrement of some sort, I wouldn't object. —Maja Lukic - Veggies & Gin

What You'll Need
  • 5 eggs
  • 1 1/4 cups almond milk
  • 3/4 cup almond flour
  • 3 tablespoons maple syrup (or brown/sucanat/coconut sugar)
  • 1/2 vanilla bean, scraped (or 1/2 tsp vanilla extract)
  • 1 lemon, zest only
  • 1 teaspoon fresh thyme
  • 3 cups pitted fresh cherries (or frozen, see note)
  • sea salt
  • avocado oil (for baking)
  • powdered/confectioners' sugar, for dusting
  1. Preheat the oven to 400 F degrees.
  2. Blend the eggs, almond milk, maple syrup, seeds from 1/2 of a vanilla bean (or vanilla extract), and a pinch of sea salt in a blender (or whisk by hand). Blend (or whisk) the ingredients until smooth. Add the zest of 1 lemon and a teaspoon of fresh thyme. Add the almond flour and continue to blend/whisk until smooth and no lumps remain. Let the batter rest for at least 30 minutes in the fridge (or overnight).
  3. Slide a cast iron skillet into the oven for a few minutes to warm up. Add enough avocado oil (or other high-heat cooking oil) to the bottom of the skillet to coat the bottom and sides. Pour half of the batter into the skillet and slide back into the oven for about 3 to 4 minutes. Distribute the cherries evenly over the batter and pour the remaining batter over the cherries. Bake for about 25 to 30 minutes or until puffy and golden brown and a skewer inserted into the cake comes out clean. (It will deflate as it cools).
  4. Cool for about 10 minutes before serving. Dust with confectioners' sugar, slice into wedges, and serve. Store in the fridge for a day.
  5. Notes: You can prepare the batter the day before and let it rest in the fridge overnight. If using frozen cherries, defrost, drain, and blot dry with a paper towel. When baking, I like to add half of the batter at a time so that the cherries don't sink to the bottom. If you don't have the patience, pour the entire quantity of batter into the skillet and scatter the cherries evenly over it. If you don't have fresh thyme, omit (dried thyme is a poor substitute).

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