Ingredients for Cherry Buttermilk Clafoutis
- 1 1/2 tablespoons granulated sugar
- Sweet Cherries
- 3 large eggs
- 1 cup buttermilk
- 1/2 cup almond flour (see above)
- Flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground ginger
- Pinch of salt
- Powdered Sugar
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How to Make Cherry Buttermilk Clafoutis
- Preheat oven to 375°F (190°C).
- Grease a 9-inch pie pan with 1 tablespoon unsalted butter. Sprinkle with 1 tablespoon granulated sugar.
- Arrange 2 cups Rainier cherries in a single layer on the bottom of the prepared pan.
- In a medium bowl, whisk together 3 large eggs, 1 cup buttermilk, 1/2 cup granulated sugar, 1/2 cup almond flour (from 1/2 cup raw almonds), 1/4 cup brown rice flour, 1 teaspoon vanilla extract, 1/2 teaspoon ground ginger, and a pinch of salt until smooth.
- Pour the batter evenly over the cherries in the pie pan.
- Bake for 50-60 minutes, or until golden brown around the edges and a toothpick inserted into the center comes out clean.
- Let cool slightly before dusting with powdered sugar and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
118g
Fat
5g
Carbs
11g