{Baked} A Cherry Basil Ginger Clafoutis

Yes, I’ve been recipe perusing again. How could I pass this one up? A Sweet, Plump, Juicy, Summer Cherry, Basil, Ginger, Almond Clafoutis, via Kimberley Hasselbrink’s new book, ‘Vibrant Food.’…the recipe is already in my ‘keeper’ binder.
Maybe next time (and there will be a next time) I’ll give it a proper photo shoot rather than these quick images from my instagram feed, even the colors were so yummy and rich.


Gluten Free Cherry Clafoutis


  • 1/2 cup natural cane sugar
  • 16 ounces sweet cherries, pitted and halved. *next time I will quarter them.
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 1/3 cup almond flour *love the almond taste and texture – try not to substitute this ingredient
  • 2 tablespoons brown rice flour (or all purpose but then it won’t be GF)
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely grated ginger *if you like ginger, add more
  • a handful of basil leaves, roughly chopped or shredded *I used small leafed cinnamon basil
  • 1/4 teaspoon fine sea salt
  • confectioners’ sugar, for dusting


  1. Preheat the oven to 375°F. Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
  2. Arrange the cherries in a single layer on the bottom of the pan. Set aside.
  3. In a bowl whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla ginger, and salt until smooth. Pour evenly over the fruit.
  4. Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.
  5. Allow to cool slightly, then dust with confectioners’ sugar and serve.

I served warm with freshly whipped up vanilla cream.

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