I adapted Tanya’s recipe a bit according to what I had available in my pantry, but I may make a coconut flour version of this in the near future (my version, made last night, was such a hit that 2/3 of it was devoured five minutes out of the oven and the last fraction was finished this morning). I used coconut oil for this recipe for all those dairy-free folks, but I think this would be amazing made with grass-fed butter. If you’re comfortable baking with butter, this is definitely an occasion for Kerrygold.
Clafoutis is basically a puffy, sweet pancake with cherries embedded in its surface. This grain-free, dairy-free, honey sweetened version is good for dessert, breakfast, or a snack.
Preheat oven to 400F. Melt 1 tbsp coconut oil in an 8 inch cast-iron skillet or other non-stick baking dish.
Beat together the eggs, coconut milk, 2 tbsp coconut oil, honey and vanilla. in a small mixing bowl.
Combine the almond flour, cinnamon and salt in a larger mixing bowl (sift for best results).
Add the wet ingredients to the dry ingredients, mixing thoroughly. Then pour gently into the cast-iron skillet, sprinkle with the pitted cherries and bake in pre-heated oven for 20 minutes until set.
Allow to cool, then sprinkle with a fine dusting of coconut flour.
If you own a cherry pitter, pitting cherries for this recipe is easy and fun. If you don't, it won't be. I used a sharp knife to cut the cherries in half, then dug the pit out with my fingers. After a few minutes of this, you'll master it at speed.