Gluten-free Cherry Clafoutis


  • 2 tbsp almond meal
  • 2 tbsp Stoney Creek Organic Flax Flour
  • _ cup caster sugar Pinch salt
  • 2 eggs 1 egg yolk
  • 1 tbsp safflower or sunflower oil
  • 1tsp vanilla (or use a vanilla bean or vanilla sugar)
  • 1 _ cups milk
  • 200g ripe black cherries (retain pips to enhance flavour)
  • Butter (to grease pan)




Stir together almond meal, flour, sugar and salt. Make a well in the centre. Add eggs and yolk, work into a paste with a wooden spoon. Beat in oil, add milk, beating until light and smooth. Spread fruit evenly in bottom of a greased medium flan dish. Pour mixture over fruit, avoiding air pockets. Bake at 180¼ C for about 40mins or until a knife inserted comes out clean. Serve warm, dusted with icing sugar.