Gluten-Free Buckwheat Cherry Clafoutis
A classic French dessert, with a gluten-free twist!
In a medium-size bowl, combine eggs, heavy cream, milk, vanilla, Grand Marnier, cinnamon, then whisk well and add buckwheat, almond flour, and sugar.
Using a nonstick baking mold, grease the bottom and place the pitted cherries and pour over the wet mix over.
Bake at 425 degrees F 16min. After 16 min, remove from the oven and let cool at room temperature.