Almond Flour Cherry Clafoutis

So, don’t let the name intimidate you - this is baking that requires you to put all the ingredients into a blender and pour it into a baking dish over the fruit. Seriously. This is as simple as baking can get other than those microwave mug cakes. It’s a bit like a big puffed up pancake - slightly soft in the middle and packed with delicious.

Baking is not a passion or strength, for me. But that doesn’t mean that I can’t occasionally make something really tasty with the lee-way of cooking (where if you mess up a little, it doesn’t destroy the whole thing) along with the freshness of our summer fruits & even a bit healthy! Keeping in mind “a bit healthy” is always relative.

Would a salad be healthier? Yes.

And would a fast food restaurant burger with onion rings be less healthy? Absolutely.

This is somewhere in the middle. And that’s okay.

Probiotic food: No - but a strained Greek yogurt could be used as part of an icing for the cake!

Prebiotic food: There’s a question mark on cherries - but it definitely can bother people with IBS so it’s doing something with those gut bacteria.

Servings: Hmmm…I think we got 6 servings although I’m guessing it should have been 8. Don’t look at me like that - it was yummy!

IBS-low FODMAP friendly?  Yes! Except for the cherries - if you have issues with the polyols (stone fruit). But it’s simple to swap that out with strawberries which are also in season right now!

IBD-AID friendly? This is a great recipe for phase 2 & 3 - but you’re going to do a little bit of playing around. First, substitute your dry sweetener for honey. This is going to make the dish wetter so consider adding about a teaspoon of coconut flour (it soaks up liquid like crazy!) and that should sort it out.

Reflux friendly?  Yes!

Ingredients:

  • 4 large eggs

  • 1 cup coconut, almond or soy milk (can also use a lactose free dairy for those following a low FODMAP diet, as another option)

  • 1/4 cup granulated sweetener (sugar, or stevia - do not use a polyol sugar if you have IBS!)

  • 1 cup almond flour

  • 1/2 tsp baking powder

  • 1 tsp of vanilla

  • 1/8 tsp salt

  • Lemon zest from one lemon (optional - I think lemon makes everything baked taste better)

  • Oil or butter to grease your baking dish

  • 2 cups cherries (or berries)

Directions:

  1. Preheat the oven to 350 degrees. Grease the baking dish - a 9-10 inch low sided round dish will do. Add your fruit to the bottom of the dish.

  2. Now is where is gets amazing - put all the ingredients except the fruit (and the oil/butter you just used for greasing your baking dish) into a blender. Pulse it until all the ingredients are blended together. It will be a thin batter. Don’t have a blender? Use a mixer or whisk away until smooth.

  3. Pour the mixture over the fruit and bake for 30-40 minutes - until a toothpick comes out clean.

  4. Cool enough until it won’t burn you - this is one you can eat warm or cold. And top with more fruit, if you’re loving this season of amazing produce!

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