Then I tried another version, by the Gluten-Free Goddess, who based her recipe on adaptation of Julia Child's recipe by Cooking with Amy. This one varied quite a bit from Julia Child's basic cherries-eggs-flour-sugar-milk version, especially with the extra egg. But oh, man, it was good. It's basically a cherry egg pie. I mean look at it. It's yellow and custardy, almost like a flan. I'll pass along the recipe for this one, since it's a bit more involved with the coconut flour and maple syrup, but those give a lot of extra flavor. This is not a traditional clafoutis, I think, but it sure is worth making, if you're looking for a crowd-pleasing, easy-bake, gluten-free summertime dessert.
(from Gluten-Free Goddess -- it's also dairy-free and refined sugar-free)
Ingredients:
1 1/4 cup vanilla almond milk or coconut milk
4 organic free-range eggs
1/4 cup pure maple syrup
1/4 cup coconut flour
1/4 cup brown rice flour or sorghum flour
1 tablespoon bourbon vanilla extract
1/8 teaspoon sea salt
3 cups fresh cherries, pitted
Instructions:
Preheat the oven to 350ºF. Using your favorite vegan butter, grease the bottom and sides of an 8x12-inch oval gratin baking dish. Set aside. (I used regular butter, and a regular pie plate)
Using a blender or Vita-Mix, whip the almond milk, eggs, maple syrup, coconut flour, brown rice flour, vanilla extract, and sea salt till smooth and frothy.
Pour roughly half an inch of batter into the buttered gratin dish and bake it in the oven until it is lightly set- just a few minutes. Take the baking dish out of the oven and add the cherries in an even layer. Pour on the remaining batter.
Return the dish to the oven and bake for about 50 to 55 minutes, until slightly golden around the edges, and set in the center.
