Cherry Buttermilk Clafoutis

• 1/2 cup natural cane sugar, divided
• 16 ounces sweet cherries, pitted
• 3 eggs
• 1 1/4 cups buttermilk
• 1/3 cup almond flour
• 2 tablespoons brown rice flour or all-purpose flour
• 2 teaspoons vanilla extract
• 2 teaspoons finely grated fresh ginger
• Fine sea salt
• Powdered sugar, for dusting

1. Preheat oven to 375u0b0. Grease a 9" pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.
2. Arrange cherries in a single layer on bottom of pan. Set aside.
3. In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla, ginger, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.
4. Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.
5. Allow to cool slightly, then dust with powdered sugar and serve.

natural cane sugar, sweet cherries, eggs, buttermilk, almond flour, brown rice flour, vanilla, ginger, salt, powdered sugar

Taken from www.epicurious.com/recipes/food/views/cherry-buttermilk-clafoutis-51238290 (may not work)