RECIPE
RECIPE
26 min
Gluten-Free Buckwheat Cherry Clafoutis
By Benjamin Vaschetti, Chef
A classic French dessert, with a gluten-free twist!
Ingredients For
- 2 cups
- x 2
-
40 gr - 15 gr
- 40 gr
- 240 gr
- 70 gr
-
- 0.50 tsp
- 0.50 tsp
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.
