One of our customers at the Brickworks Farmers' Market shared her clafoutis recipe with me the other day. I like her version of the French dessert because it's gluten free, sugar-free and paleo-friendly, and you can use your blender to make the batter. You can substitute the cherries for any fruit you have on hand. If you do decide to go the cherry route, it is traditional to leave the pits in, but you can also de-pit them if you prefer. It will just cause them to bleed cherry juice more.
1 teaspoon Noisette Ghee (You could also use Maple Baby here)
1 lb. of cherries or sliced stone fruit (apricots, peaches, etc.)
1/2 cup arrowroot flour
2 Tbsp coconut flour
Pinch of sea salt / himalayan salt
1 cup coconut cream
1 tablespoon vanilla extract
Butter a 12" round pan with ghee and arrange fruit in one layer.
Mix all ingredients in a blender and pour over fruit.
Bake at 350°F for 25-40 mins until the centre doesn't wiggle when you shake it.