So lately I’ve been celebrating (or exploiting;) the abundance of fresh sweet cherries from the farmer’s market. The most classic of all cherry recipes is the cherry clafoutis (kla-foo-tee) which is surprisingly easy to make. I’m not much for baking, but this recipe is a lovely rich custard that’s no more difficult that making pancake batter. That’s my kind of baking!

You can use all-purpose flour and most clafoutis recipes call for white flour, but I try to find interesting substitutes for white flour whenever possible. Even if the rest of this indulgent dessert is all eggs and cream, at least I can take solace in the fact the the flours in this recipe are full of fiber and healthy fats! The coconut and almond flour lend a nutty richness to this recipe you won’t get from white flour.

Traditional cherry clafoutis calls for un-pitted cherries. I pitted them for eating convenience but it’s your call!

Whole Cherries in Bowl Crystal Cartier Photography

  • 3 cups whole cherries, pitted if you choose
  • 5 tablespoons coconut flour
  • 1 tablespoons almond flour
  • 3/4 cup whole milk
  • 1/2 cup heavy whipping  cream
  • 4 large eggs
  • 1/3 cup honey
  • 1 tsp ground vanilla bean
  • coconut oil, melted if necessary
  • powdered sugar

~ Wash, pit and let cherries dry. Preheat oven to 350 degrees.

~ Brush shallow baking dish with coconut oil and scatter cherries in this dish.

~ In a bowl, combine milk, cream, eggs, flours, honey, and vanilla bean powder with a hand mixer for a few minutes until thoroughly mixed.

~ Pour over cherries, place baking dish on cookie sheet in case it spills over, and cook for 45 minutes or more until the top is golden and the middle is ever so slightly jiggly.

~ Let cool then sprinkle with powdered sugar.

ENJOY!

Cherry Clafoutis Gluten Free Crystal Cartier Photography

food photographer, food photography, los angeles, crystal cartier

farro cherry blueberry salad Crystal Cartier

If you’ve never had spelt berries, boy are you in for a treat! I love spelt berries because they have a great chewy bite and add amazing texture to just about any dish you throw them in. This recipe is a celebration of summer fruits and the fresh farmer’s market cherries and blueberries pop with juicy sweetness contrasting the chewy, nutty subtle sweetness of the spelt berries. Make it, eat it, and enjoy some delicious berry on berry action;) Not to mention it’s simply gorgeous and super healthy! I’ve made this dish with dried tart cherries before but thought I’d give fresh cherries a try. Combined with the acidity of lemon juice and the fresh taste of feta it’s a great summer meal or side dish for your next barbecue.

You can find spelt berries in the bulk bin at health grocery stores or online. Trust me, you’ll be glad you got them. You can also sub wheat berries for the spelt.

  • 1 cup uncooked spelt (or wheat) berries
  • 2 cups sweet red cherries, pitted and quartered
  • 1 cup blueberries
  • 1/2 cup chopped walnuts
  • 1 scallion chopped
  • 1 cup chopped parsley
  • 1 sprig mint, finely chopped
  • crumbled feta OR fresh shaved parmesan
  • fresh squeezed lemon
  • extra virgin olive oil
  • salt and pepper to taste

~Cook spelt berries in a pan of boiling water 3 inches above spelt. Cover and cook for 20-25 minutes until tender. Drain.

~ In a large bowl, combine cooked spelt berries, walnuts, scallion, salt, pepper, parsley and mint and toss. Add cherries and blueberries and toss gently. Drizzle enough olive oil to lightly coat and add lemon juice. Toss to coat. Top with shaved parmesan or crumbled feta.

ENJOY!

Blueberries Crystal Cartier Photogaphy

farro cherry blueberry salad Crystal Cartier

 

food photographer, food photography, los angeles, crystal cartier

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