This blackberry and cherry clafoutis is a deliciously simple gluten and dairy free dessert.

About the Ingredients


I prefer corn flour in the recipe, but you can experiment and try other gluten free flours as desired.

Almond flour will likely make the cake denser and chewier, as will coconut flour (make denser).

Cornmeal tonifies the Qi, strengthens the Stomach and Spleen, benefits the Heart, and stimulates the flow of bile.

Cherries are warm and sweet, they benefit the skin and overall body, they are rejuvenating, strengthen the Spleen, stimulate the appetite and quench thirst while regenerating fluids.

Blackberries are sweet, slightly bitter, astringent, cooling, and dry and benefits the Lungs and Bladder. They clear heat, reduce inflammation, promote tissue repair, drain damp and resolve phlegm.

Vanilla extract is warm and sweet, and benefits the Spleen and Stomach. Vanilla provides a beautiful perfume and taste to desserts.

Cinnamon, while hot and pungent, is also sweet, strengthens the Stomach and warms coldness in the body.  If you have been drinking a lot of iced drinks, raw foods and smoothies, or food otherwise straight from the fridge/freezer, you may have a bit of coldness in your digestive system (especially if when you go outside in the heat, you feel worse rather than better).

Eggs are cool and sweet; they nourish the Yin and tonify the Blood.

Ingredients

1 – 1/4 cups milk of your choice (I used oat milk)
2/3 cup sucanat sugar, divided (If you do not have sucanat, use a mix of brown sugar and granulated sugar)
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon
1.5 cups flour (I used 1/2c almond flour, 1/2 corn flour and 1/2c all purpose gluten free flour)
1 pint (2 generous cups) blackberries and pitted cherries, rinsed and well drained

Instructions

  1. Heat oven to 350 degrees.
  2. Line a baking dish with a piece of parchment paper.
  3. Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
  4. Pour 1/4 of the batter into the baking dish
  5. Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar
  6. Pour on the rest of the batter and smooth with the back of a spoon.
  7. If you’d like a crispy top, sprinkle an additional 2TB of sugar over the top
  8. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.

The clafoutis will sink as it cools, this is normal!

Dust with powdered sugar if desired before slicing/serving.

Store in the fridge and eat within 3 days.

Sources and References:

Maoshing Ni and Cathy McNease – The Tao of Nutrition
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