Cherry Buttermilk Clafoutis

A great recipe from Spry Living. I have used Rainer cherries for a bit more tart flavoring. To make almond flour pulse 1/2 cup raw almonds in a food processor until finely ground.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1⁄2 cup sugar
• 16  ounces sweet cherries, pitted
• 3  eggs
• 1 1⁄4 cups buttermilk
• 1⁄3 cup  almond flour
• 2  tablespoons flour
• 2  teaspoons vanilla
• 2  teaspoons ginger, finely grated fresh
• 1⁄4 teaspoon salt
•  powdered sugar, for dusting

Directions

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