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I was walking past the first rich, dark cherries of the season at the markets last week and couldn’t get the picture of rich, hot from the oven clafoutis out of my head.

My grandmother would make this melt-in-the-mouth goodness, a combination of sharply juicy fruit and sweet wobbly batter, to use up buckets of freshly harvested cherries and berries of our fruit orchard.

Traditionally this gorgeous French pudding is eaten after a veggie soup in autumn for a satisfying lunch.

Made with finely ground almond meal, and milk, clafoutis is gluten and dairy free. Using fresh, organic eggs it’s a blissful way to enjoy a high in protein and low in sugar style dessert/meal.

Health Benefit

Whole eggs are among the most nutritious foods on the planet, containing a little bit of almost every nutrient we need.

It is true that eggs are high in cholesterol. In fact, a single egg contains 212 mg, which is over half of the recommended daily intake of
300 mg. However, it’s important to keep in mind that cholesterol in the diet doesn’t necessarily raise cholesterol in the blood.

The liver actually produces large amounts of cholesterol every single day. When we eat more eggs, the liver just produces less cholesterol instead, so it evens out.

Whole eggs contain choline which is used to build cell membranes and has a role in producing signalling molecules in the brain, along with various other functions.

Lastly, please buy organic or at least free range eggs. Don’t support animals suffering and consider that you eat what they eat.