An American Take on a French Classic: Gluten-Free and Dairy-Free Clafoutis
Clafoutis is a beloved family classic, cherished through generations. It’s time to reveal a recipe that maintains all the deliciousness of the traditional dessert while catering to gluten-free and dairy-free diets. This version combines the rich flavors of juicy cherries, almond, and rum in a delightfully soft and aromatic treat.
Ingredients
- Cherries – 500g
- Vegetable margarine – for greasing
- Fine salt – a pinch
- Granulated sugar – 100g
- Vanilla sugar – 1 packet
- Almond flour – 80g
- Corn flour – 50g
- Almond milk – 300ml
- Eggs – 3
- Dark rum – 2 caps
Preparation
- Start by greasing a pie dish or a porcelain mold with a dab of vegetable margarine. Wash and stem the cherries, but do not pit them (leaving the pits in adds more flavor to the clafoutis). Place the cherries in the dish and lightly sprinkle with some of the granulated sugar. Let them macerate for about 30 minutes.
- While the cherries are macerating, preheat your oven to 350°F (180°C).
- Sift the flours into a mixing bowl, add a pinch of salt and the remaining granulated sugar. Beat the eggs and add them to the bowl with the flours and sugar. Mix well, then slowly pour in the almond milk while whisking to avoid lumps. Stir in the two caps of dark rum.
- Pour the batter over the cherries in the dish. Bake for about 45 minutes until the clafoutis is nicely browned and set.
- Remove the clafoutis from the oven and let it cool. Serve directly from the dish.
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.