Gluten Free Mini Cherry Clafoutis
1 10 oz. bag frozen organic dark cherries, thawed or 1 pint fresh cherries, pitted
3/4 cup milk
1/2 cup almond flour
1/3 cup cane sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 teaspoon baking powder
softened butter for greasing muffin pan
- Preheat oven to 350°F. Grease a muffin pan thoroughly with butter.
- Place 3 cherries in each muffin cup.
- In a blender, blend the eggs, milk, almond flour, sugar, vanilla, baking powder and salt until smooth. Pour batter over berries.
- Bake until golden brown, about 30 minutes. Let cool a few minutes. Loosen the edges with a knife. Invert the pan onto a clean cutting board, smacking the pan to dislodge the clafoutis. Serve warm or at room temperature.