Mini gluten-free cherry clafoutis

Dessert
Very Easy
40 min
341 Kcal

People with a gluten allergy or intolerance can enjoy dessert too! These mini cherry clafoutis are made in individual portions. Wheat flour is simply replaced with cornstarch, which is made from corn and is therefore gluten-free. Gluten is a protein found in wheat, rye, barley, oats, and spelt. Since most desserts are made with wheat, they therefore contain gluten. Fortunately, there are plenty of other flours (chestnut, buckwheat, rice, quinoa, etc.) that offer easy alternatives, as in this recipe :-)

Ingredients

4

Materials

  • Tartlet molds (or ramekins)

Preparation

Preparation15 min
Cook time25 min
  • Mini Gluten-Free Cherry Clafoutis - Preparation step 1Mix the eggs with the sugar. Add the almond flour and the corn starch, and mix well to avoid lumps. Finally, pour in the milk.
  • Mini Gluten-Free Cherry Clafoutis - Preparation step 2Grease the molds, and pour the batter into them.
  • Mini Gluten-Free Cherry Clafoutis - Preparation step 3Arrange the cherries nicely.
  • Mini Gluten-Free Cherry Clafoutis - Preparation step 4Bake for 25 minutes at 390°F (190°C).
  • Mini Gluten-Free Cherry Clafoutis - Preparation step 5And there you have it, your mini cherry clafoutis are ready!

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FAQ ❓

How can I replace the cornstarch in this clafoutis recipe?

You can use other starches, such as potato or tapioca starch, which will also give the clafoutis a light, tender texture.
Besides cherries, you can try raspberries, blueberries, or even peaches for a little variety!
Yes, you can replace the eggs with alternatives such as applesauce or a mixture of flaxseed and water to make an egg-free version.
Absolutely! You can make them ahead and store them in the refrigerator, then warm them slightly before serving.
For soft, tender clafoutis, baking for 25 minutes at 190°C is ideal, but keep an eye on them to prevent them from becoming too dry.

Nutrition

for 1 serving / for 100 g
Calories: 341Kcal
  • Carbo: 44.4g
  • Total fat: 11.5g
  • Saturated fat: 1.6g
  • Proteins: 10.1g
  • Fibers: 5.1g
  • Sugar: 38.4g
  • ProPoints: 9
  • SmartPoints: 14
Nutritional information for 1 serving (274g)
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Comments

Rate this recipe:
5/5, 1 vote(s) 1 comment

anonymous

We used almond milk due to food allergies. And it bakes up perfectly.

i cooked this recipe
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