Mini cherry clafoutis, gluten-free dessert

Name: Mini cherry clafoutis, gluten-free dessert
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: En
Ingredients: 40 pitted cherries; 2 eggs; 1/4 cup sugar; 1 Tbsp corn starch; 2/3 cup almond flour; 1/3 cup milk

Dessert

4 servings

Very Easy

40 min

414 Kcal

Those with gluten allergies/intolerances can also indulge in dessert! Here’s proof with these mini cherry clafoutis made for individual tasting. Wheat flour is simply replaced with cornstarch: corn starch and thus by deduction gluten-free. Indeed, gluten is a protein found in wheat, rye, barley, oats, and spelt. Since most desserts are made with wheat, they are by deduction composed of gluten. Fortunately, there are plenty of other flours available (chestnut, buckwheat, rice, quinoa, etc.) that allow us to find easy alternatives like in this recipe :-)

Ingredients

40 pitted cherries
2 eggs
1/4 cup sugar
1 Tbsp corn starch
2/3 cup almond flour
1/3 cup milk

Materials

Tartlet molds (or ramekins)

Daily menu

To receive the Petitchef tasty newsletter, please enter your email

Preparation

Preparation15 min

Cook time25 min

Mix the eggs with the sugar. Add the almond flour and the corn starch, and mix well to avoid lumps. Finally, pour in the milk.
Grease the molds, and pour the batter into them.
Arrange the cherries nicely.
Bake for 25 minutes at 390°F (190°C).
And there you have it, your mini cherry clafoutis are ready!