Gluten-Free Cherry Clafoutis Recipe

Cherries: Fresh, pitted cherries are the star of this dish, providing a sweet and slightly tart flavor.

Almond flour: A gluten-free alternative to wheat flour, it adds a subtle nutty flavor and light texture.

Sugar: Sweetens the batter and balances the tartness of the cherries.

Milk: Adds moisture and helps create a custard-like consistency.

Eggs: Provide structure and richness to the clafoutis.

Vanilla extract: Enhances the overall flavor with a warm, aromatic note.

Salt: Balances the sweetness and enhances the other flavors.

When whisking the eggs and sugar together, make sure to do so until the mixture becomes pale and slightly frothy. This will help incorporate air into the batter, resulting in a lighter clafoutis. Additionally, when adding the almond flour, sift it first to avoid any lumps, ensuring a smoother texture in the final dish.

• pitted cherries - Substitute with pitted plums: Plums have a similar texture and sweetness, making them a good alternative.

• pitted cherries - Substitute with blueberries: Blueberries provide a different but complementary flavor and maintain the dessert's fruity essence.

• almond flour - Substitute with coconut flour: Coconut flour is also gluten-free and adds a slight coconut flavor, though you may need to adjust the liquid content as coconut flour absorbs more moisture.

• almond flour - Substitute with oat flour: Oat flour is gluten-free and provides a mild flavor that works well in clafoutis.

• sugar - Substitute with honey: Honey adds a natural sweetness and a slight floral note, though you may need to reduce the liquid content slightly.

• sugar - Substitute with maple syrup: Maple syrup offers a rich, caramel-like sweetness and can be used in place of sugar, adjusting the liquid content as needed.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking and maintains the nutty flavor profile.

• milk - Substitute with coconut milk: Coconut milk provides a creamy texture and a subtle coconut flavor, making it a good dairy-free option.

• eggs - Substitute with flax eggs: Flax eggs (1 tablespoon ground flaxseed + 3 tablespoon water per egg) are a vegan alternative that helps bind the ingredients together.

• eggs - Substitute with applesauce: Applesauce can be used as an egg substitute to add moisture and a slight sweetness, though it may alter the texture slightly.

• vanilla extract - Substitute with almond extract: Almond extract provides a complementary nutty flavor that enhances the overall taste of the clafoutis.

• vanilla extract - Substitute with maple extract: Maple extract offers a unique flavor twist while maintaining the dessert's sweetness.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with a slightly different mineral profile.

• salt - Substitute with kosher salt: Kosher salt is a good alternative that offers a clean, pure salty taste.

• Allow the cherry clafoutis to cool completely at room temperature before storing. This helps prevent condensation, which can make the dessert soggy.

• For short-term storage, cover the baking dish with plastic wrap or transfer the clafoutis to an airtight container. Store it in the refrigerator for up to 3 days.

• If you plan to enjoy the clafoutis over a longer period, freezing is a great option. First, cut the clafoutis into individual portions. This makes it easier to thaw and reheat only what you need.

• Wrap each portion tightly in plastic wrap, ensuring no part of the clafoutis is exposed to air. For added protection, place the wrapped portions in a resealable freezer bag or an airtight container. Label the container with the date to keep track of freshness.

• When you're ready to enjoy a frozen portion, transfer it from the freezer to the refrigerator and let it thaw overnight. This gradual thawing helps maintain the texture and flavor of the dessert.

• To reheat, preheat your oven to 350°F (175°C). Place the thawed clafoutis portions on a baking sheet and cover them loosely with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through.

• Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking frequently to avoid overheating.

• Enjoy your gluten-free cherry clafoutis as a delightful treat, whether freshly baked, refrigerated, or reheated from frozen.

• Preheat your oven to 300°F (150°C). Place the leftover cherry clafoutis in an oven-safe dish. Cover it loosely with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes, or until warmed through. This method helps maintain the dessert's texture and flavor.

• If you're in a rush, the microwave can be a quick alternative. Place a slice of clafoutis on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure it doesn't overcook. This method is convenient but may slightly alter the texture.

• For a slightly crispier edge, use a skillet on the stovetop. Heat a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the pan. Place the clafoutis slice in the skillet and cover with a lid. Heat for 3-5 minutes, flipping halfway through, until warmed and slightly crispy on the edges. This method adds a delightful texture contrast.

• If you have an air fryer, preheat it to 300°F (150°C). Place the clafoutis slice in the air fryer basket. Heat for 5-7 minutes, checking halfway through. This method can give a nice, even reheat with a slightly crisp exterior.

• For a gentle reheat, use a double boiler. Fill a pot with a couple of inches of water and bring it to a simmer. Place the clafoutis in a heatproof bowl that fits snugly over the pot without touching the water. Cover the bowl with foil and heat for about 10 minutes, or until warmed through. This method is gentle and helps retain moisture.

• Oven: Used to bake the clafoutis at a consistent temperature of 350°F (175°C).

• Mixing bowl: Essential for combining and whisking the ingredients together.

• Whisk: Utilized to mix the eggs, sugar, vanilla extract, almond flour, salt, and milk until smooth.

• Measuring cups: Necessary for accurately measuring the almond flour, sugar, and milk.

• Measuring spoons: Used to measure the vanilla extract and salt precisely.

• Baking dish: Greased and used to hold the cherries and batter while baking.

• Spatula: Helpful for scraping down the sides of the mixing bowl to ensure all ingredients are well incorporated.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Prepare ingredients in advance: Measure and pit the cherries the night before to save time on the day of baking.

Use a blender: Blend the eggs, sugar, vanilla extract, almond flour, salt, and milk together for a smoother batter and quicker preparation.

Preheat the oven early: Turn on the oven before you start mixing the ingredients to ensure it reaches the desired temperature by the time you're ready to bake.

Grease the baking dish ahead: Grease the dish while the oven is preheating to streamline the process.