When I was a little girl, my grandma always prepared me delicious cakes and cherry clafoutis was one of them. Clafoutis is a classic French dessert. In France, the clafoutis is typically prepared with cherries but you can find different versions of the clafoutis. And for the story, if you don’t use cherries, you should called it “flaugnarde” instead of clafoutis...
As my tree got lots of mulberries, I used a mix of raspberries and mulberries for this dessert, but you can use any other berries you have.
I have also revisited the recipe to make some changes:
I have replaced the white flour by almond meal and coconut flour
I didn’t add any refined sugars: I have added one teaspoon of cinnamon for the taste. You can add a bit of honey if there are not enough sugars from the fruits.
This recipe is gluten-free and refined sugar free.
3 large eggs
400 ml full cream milk
60g coconut flour
60g almond meal
1 tsp of baking powder (aluminium free)
1 tsp ground cinnamon
Preheat your oven to 180 degrees C.
Grease the bottom and sides of a cake tin with butter or coconut oil. Set aside.
In a large mixing bowl, whisk the eggs and then add the milk, coconut flour, almond meal, baking powder and cinnamon. Combine well.
Pour the batter into the prepared tin and then add the fruits evenly.
Bake the flaugnarde for 30 minutes or until golden
Remove from the oven and let it cool for 5-10 minutes before serving it on a plate. Serve it warm.