Gluten free cherry and kefir clafoutis: Stefania’s recipe
Clafoutis is a typical French dessert, made with fruit to taste covered with a liquid dough, very similar to the dough of crepes. The original version is prepared with white sugar, cream, eggs and butter, certainly good but too sweet and greasy for my taste.
Today I propose a different version, much lighter but just as good. Before I tell you about my version, I’ll tell you a secret. This is my first Clafoutis! I got the recipe from my friend Stefania, do you remember it? I had already told you about her, when I made a recipe for her, Plumcake with carrots and citrus fruits (here). Like me, she also uses natural products. Last week she baked her cherry and coconut Clafoutis (here). She was so inviting that I asked her for the recipe even before she published it. Stefy, who is always so sweet, did not hesitate to give it to me. My version is a bit different from Stefania’s, because I didn’t have all the ingredients at home and so I redo it with what I had in the fridge. Let’s say my version was an “empty fridge” recipe.
Here’s what you need to prepare Gluten free Clafoutis with cherries and kefir!
Preheat the oven to 180 degrees.
Wash and pit the cherries, transfer them to the mold (see tips). Sprinkle the cherries with some coconut sugar and set aside. Now prepare the dough.
In a bowl pour the flour, sugar, egg white, kefir and mix. Add the salt and herbs, mix all the ingredients well. Pour the mixture over the cherries and bake. Bake at 180 degrees for 45 minutes. Static oven.
After the time has elapsed, do the toothpick test and if it is cooked, remove from the oven and let it cool. When it is completely cooled, sprinkle the surface with grated coconut and serve your cherry Clafoutis!