Cherry Buttermilk Clafoutis

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Kimberley Hasselbrink

Serves 6

Source

Ingredients

1/2 cup natural cane sugar, divided

16 ounces sweet cherries, pitted

3 eggs

1 1/4 cups buttermilk

1/3 cup almond flour

2 tablespoons brown rice flour or all-purpose flour

2 teaspoons vanilla extract

2 teaspoons finely grated fresh ginger

Fine sea salt

Powdered sugar, for dusting

Method

Preheat oven to 375°. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.

Arrange cherries in a single layer on bottom of pan. Set aside.

In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.

Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.

Allow to cool slightly, then dust with powdered sugar and serve.