Calibrate Recipe

CHERRY-ALMOND CLAFOUTIS

Gluten-free, Dairy-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 1 hour (plus cooling)
Serves 8
Yellow-Green

Never heard of a clafoutis? This light and creamy French dessert is like a cross between a soft spoon cake and a velvety flan, studded with seasonal fruit. And you’d never guess that our gluten-free version has no flour or added sugar, making it the perfect dessert (or breakfast) during your Metabolic Jumpstart—or any time! The combination of juicy fruit in a silky custard base is simply irresistible.

The batter comes together quickly in a blender with minimal effort using basic pantry ingredients, then is poured over your choice of ripe fruit. Cherries are the classic choice, but you can use whatever fruit you have on hand, from berries to peaches to pears. Even frozen works fine—just thaw and drain the fruit first. Whatever you choose, use the same amount of fruit, about 3 cups, or enough to cover the bottom of whatever vessel you’re using.

Ingredients: 

  • Coconut oil, for the baking dish
  • 1 pound fresh sweet cherries (about 3 cups), stemmed and pitted
  • 3 large eggs
  • 2 pitted large Medjool dates
  • ⅔ cup almond milk
  • ¼ cup almond flour
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • ¼ teaspoon fine sea salt
  • 2 tablespoons blanched sliced almonds, for topping

Directions:

  1. Preheat the oven to 350°F. Grease a round 9-inch baking dish, pie plate, or cast-iron skillet with coconut oil. 
  2. Arrange the pitted cherries in a single layer on the bottom of the greased baking dish.
  3. Combine the eggs, dates, almond milk, almond flour, vanilla extract, almond extract, and salt in a blender or a food processor and blend on high speed until smooth. The mixture should be thin, like crêpe batter.
  4. Slowly pour the batter evenly over the cherries, then sprinkle the top with the sliced almonds. 
  5. Bake until the top is lightly golden and the center is set and no longer jiggly, about 45 minutes (a knife inserted into the center should come out clean).
  6. Cool completely to room temperature before slicing and serving.

Test Kitchen Tips:

To easily—and quickly—pit cherries, an inexpensive cherry pitter is a great tool (bonus: it also pits olives). If you don’t have one, you can also use a sturdy, reusable metal or plastic straw to get out the pits. Simply remove the stem from the cherry and push one side of the straw through the stem end of the cherry until the pit pops out the other end.

Traditionally, clafoutis is dusted with powdered sugar right before serving. If you’re not following the Metabolic Jumpstart, a small sift over top is delicious!