• Kim, The Food Allergy Coach

    posted on August 24, 2009 at 9:46 am

    YUM! I think I’ll try it with coconut flour and peaches! Fresh, local peaches are everywhere here right now! THANKS!

    [Reply]

    Amy Reply:

    If you do, let me know how it turns out. :)

    [Reply]

    Kim, The Food Allergy Coach Reply:

    I made a peach clafoutis using coconut flour today! It was yummy! Coconut flour tends to soak up liquid more than other flours, so I cut it to 4 T. I added some cinnamon to it as well. I probably should have baked it in a water bath b/c the top cracked, but it still tasted great. Thanks for the idea!

    [Reply]

    Amy Reply:

    Thanks for letting me know. I’ve never had a clafoutis crack…must be the coconut flour.

  • Lauren

    posted on August 24, 2009 at 9:46 am

    This looks delicious =D. I’ve always loved the idea of clafoutis, but have never had the chance to try them. Good idea going with the cherry pitter though!!

    [Reply]

    Amy Reply:

    The cherry pitter is a little too much fun. Too bad cherries are out of season for now.

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  • Jenn AKA The Leftover Queen

    posted on August 24, 2009 at 1:25 pm

    I love clafoutis!!! Thanks for the link love! :)

    [Reply]

    Amy Reply:

    Sure thing!! I love your recipes.

    [Reply]

  • Sandy Gillett

    posted on August 24, 2009 at 3:04 pm

    I have a bag of frozen cherries and I’m going to try this right now! (I’ve already been to the market once today).

    [Reply]

    Amy Reply:

    Frozen cherries might yield a different result because they put out extra juice. I think I might let them thaw and drain off the extra juice. Let me know how it turns out….I have some frozen cherries too. :)

    [Reply]

    Sandy Gillett Reply:

    The flavor was very good. I did thaw and drain the cherries. I used four eggs because my eggs were small and I used rice milk. I baked them 50 min. the knife came out clean but when it was cool enough to eat the “cake” part was very wet and doughy. I’m sorry to say I could not eat it and it ended up in the trash can. I am having a difficult time getting GF flour blends to work for me. I realize the extra moisture from the cherries were a possible problem and the extra egg too. I’m interested in the cocomut flour result from Kim. I am also wondering about using my convect oven cycle. Any thoughts you have are appreciated.

    [Reply]

    Amy Reply:

    What flour blend are you using? That has a big affect on the outcome. Let me know.

  • Sandy Gillett

    posted on August 24, 2009 at 9:15 pm

    I used Namaste Foods Perfect Flour Blend – sweet brown rice flour, tapioca flour,arrowroot flour,sorghum flour and xanthan gum.

    [Reply]

    Amy Reply:

    GF flour blends are tricky because they’re not all the same. The one I’ve been using is here. I mix my own because I know exactly what’s in it and how much. It helps me produce a better result.

    It does sound like your final product was too wet. Sometimes you have to ‘feel your way’ around when doing alternative baking and add a little more flour if the batter looks too runny. I don’t use rice milk in my baking so that could have been part of the problem, too.

    When I make a clafoutis, I look for a clean knife, a puffed, slightly browned top, and for the dessert to feel like it’s set all the way through. The middle should have the same resistance as the edges. The final result is somewhere between a cake and a custard. Hope that helps.

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  • Linda

    posted on August 24, 2009 at 9:16 pm

    That looks really good! I thought the carnival started today and had my post all ready. I’ll save it for next week. :)

    [Reply]

    Amy Reply:

    I am so glad that you’re planning on participating. Can’t wait to see what you’ve whipped up!! :)

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  • Alta

    posted on August 25, 2009 at 7:43 am

    I’ve actually never tried a clafoutis. Sounds wonderful though! I haven’t seen as many cherries in the past few weeks at the groceries as I did…I swear, for a while there, I was buying 3-4 lbs of cherries a week! How did you make your pear clafoutis? Same recipe, only adding peeled, sliced pears? I might have to get some more pears from my farmer friend at McKinney farmer’s market…

    [Reply]

    Amy Reply:

    The pear clafoutis has a slightly different recipe because the juice output is different – you need more flour. It took me a few tries to get the ratio right. I saw some pears recently – I might whip it up and publish it.

    Do you live in McKinney, TX?? If so, you’re 20 minutes from me.

    [Reply]

  • Kim

    posted on August 23, 2010 at 11:10 am

    Oh, wow! I have a serious love for cherries, especially the Ranier cherries! I will be trying this recipe out as soon as I can get some more cherries!

    Kim

    [Reply]

  • Tessa

    posted on October 15, 2010 at 4:11 pm

    Did you end up making/posting the pear version of this?

    Pears are in season now and I have a bowl full of them I’m wondering what to do with…

    i’m gluten,sugar and dairy free…

    thanks!

    [Reply]

  • Jen

    posted on November 8, 2010 at 11:12 am

    I made this with dried cherries and golden raisins that I re-hydrated in a bath of warm water and a dash of vanilla.
    I think it would have been better with fresh fruit and if I had baked it longer. It ended out layered with a dense cake-like bottom layer and a flan like top.
    I am unsure if that is correct since I have never had a clafoutis before.
    All in all, it tasted pretty good, especially after adding whipped cream.
    Also, this environmental blog I subscribe to directed me to this like on ebay that sells vanilla beans for a really good price (30 for $12) and I think once I get them I am going to try this again and work with it a little bit. I can’t wait for fresh cherries though. I bet those are what make this dessert really shine.

    [Reply]

    Amy Reply:

    @Jen, Yes, it’s fabulous with fresh fruit. It should have baked with a homogeneous texture throughout the clafouti. Sounds like it separated when baking. You can also try baking it in a bain marie – it’s a custard type dish so that would probably help.

    Hugs, Jen!
    Amy

    [Reply]

  • Jen

    posted on December 4, 2010 at 11:59 pm

    I made this again and it turned out much better. The first time I used Bobs Red Mill all-purpose (which I have never had good results with) and didn’t use a mixer.
    Second time I used coconut flour and mixed the daylights out of it!!!!
    Turned out much better. I am discovering that I don’t really care for coconut flour so next time I am going to use white rice flour I think.
    I am starting to see how awesome this dessert can be if done right! If I think it is good now I bet it is going to be AWESOME once I get the flour right : )
    Thank You again!!!!

    [Reply]

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