Cherry clafoutis

Cherry season is here!

I love spring for several reasons and one of them is the arrival of one of my favourite fruits. I could eat cherries every day, all year long and I think I would never be tired of them. Or perhaps the magic of the spring fruits and vegetables is that we have them only some weeks per year and that’s why we wish and enjoy them so much.

Obviously, the way we need to include fruits in our daily diet is eating them fresh and whole, with all their fibre and vitamins. At home, we always start our breakfast with fresh fruits.

And from time to time we like to prepare a healthy tart or desert with fruits.

So today I have made a “clafoutis”, a kind of cherry tart-pudding, originally from France.

As you know I always look for the healthiest way to make cakes or deserts, without sugar or refined flours… and you know what? We do like this light version of clafoutis even more than its classical “sugar/butter/white flour” version.

For a mould of 18 cm.

1 egg + 2 egg whites

60 gr. oat flour

180 ml. almond milk

20 cherries (without stone/pit removed)

a touch of vanilla essence

some drops of stevia


Pre-heat the oven to 180 degrees.

Blend all the ingredients, except the cherries.

Pour this mixture in a quiche mould and distribute the cherries (without stone) over it.

Bake it at 180 degrees for 25-30 min. (You will see it becomes curdled and golden.)

Leave it to cool a bit and…

Ready to eat!


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