Cherry Clafouti
- 1/4 cups Maple Sugar
- 1 cup Heavy Cream
- 3 whole Large Eggs
- 3/4 cups Almond Flour (Finely Ground Almonds)
- 2 Tablespoons Sorghum Flour
- 2 Tablespoons Arrowroot Powder
- 1/2 teaspoons Almond Extract
- 1 pound Sweet Cherries, Pitted
- Preheat the oven to 325u0b0F and adjust the rack to the middle position. Butter a round 10 x 1-inch baking dish (if you don't have one, you can use a 9-inch pie plate). In a large bowl whisk the sugar, heavy cream, eggs, almond flour, sorghum, arrowroot, and almond extract until the batter is blended.
- Scatter the cherries in the prepared baking dish; pour the batter on top. Bake for about 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes before serving.
ubc, heavy cream, eggs, almond flour, sorghum flour, arrowroot powder, almond extract, sweet cherries
Taken from tastykitchen.com/recipes/desserts/cherry-clafouti/ (may not work)