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CHERRY CLAFOUTIS

Paleo, Gluten Free, Sugar Free, High in Protein
Recipe for Cherry Clafoutis

Ideas and recipes from sunny Australia, for nourishing,
wholesome foods, prepared
with holistic ingredients that
love you back.

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.
 

 

INGREDIENTS

 

4 eggs

1 1/4 cup almond milk

3/4 cup almonds, soaked, finely ground

3 tbsp coconut nectar

1/2 tbsp vanilla essence

1/2 tsp Himalayan crystal salt

1 lemon, zest only

3 cups cherries, pitted

 

coconut oil

 

 

 

METHOD

 

Preheat the oven to 200 C degrees.

 

Blend all ingredients in a blender until smooth. Let the batter rest for at least 30 minutes in the fridge (or overnight).

 

Warm a skillet in the oven for a few minutes to warm up. Grease with coconut oil and add some of the batter to the bottom. Put back into oven for a few minutes until slightly firm.

 

Remove and distribute cherries evenly and pour remaining batter into skillet. (This way the cherries won’t sink to the bottom).

 

Bake for 25 to 30 minutes or until puffy and golden brown and a skewer inserted into the cake comes out clean.

 

Cool for 10 minutes before serving. Dust with confectioners’ sugar or dried flowers, slice into wedges, and serve.

 

Store in the fridge for a day.

 

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