Very Cherry Clafoutis
If you have never made one of these simple cherry desserts, you are in for a treat!
It's a cross between a fluffy pancake and a custard that is loaded with cherries to help fight free radical damage, reduce inflammation and help to support a healthy sleep cycle. Served with jicama it is a complete Phase 3 breakfast!
Phase 3 | Serves 2
Prep time: 10 minutes | Total time: 1 hour 10 minutes
Coconut oil, for the pan
2 cups fresh pitted cherries (or thawed frozen cherries)
2 large eggs
1/4 cup birch xylitol
1/2 cup canned full-fat coconut milk
1 teaspoon vanilla
1/2 cup oat flour
4 cups sliced jicama
- Preheat the oven to 400 degrees. Grease the bottom and sides of an 8-inch cast-iron skillet with coconut oil.
- Spread the cherries evenly over the bottom of the skillet. In a mixing bowl, whisk together the eggs and xylitol until frothy and lightened in color. Add the coconut milk, vanilla, and oat flour, and whisk to combine. Pour the batter over the cherries.
- Bake on the middle rack, uncovered, for 30 minutes or until golden on top and a knife comes out clean when inserted into the middle.
- Allow to cool for 30 minutes. Slice and serve with jicama on the side.