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Gluten-free, lactose-free cherry clafoutis · GialloZafferano.com

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  Speaker 1: Cherry clafouti pronounced clafouti is a classic French dessert from
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  Speaker 1: the Limusa region. This version is gluten free and lactose
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  Speaker 1: free thanks to oat milk and rice flour, and has
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  Speaker 1: a soft, creamy texture somewhere between a cake and a flan,
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  Speaker 1: with juicy cherries and a crunchy hazelnut topping. For a
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  Speaker 1: ten inch or twenty five centimeter baking dish, these are
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  Speaker 1: the quantities. Preparation time about twenty minutes, cooking time about
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  Speaker 1: sixty minutes, servings about eight You need two point seven
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  Speaker 1: cups or four hundred grams of cherries whole to be
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  Speaker 1: washed and pitted, one cup or two hundred grams of sugar,
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  Speaker 1: three medium eggs for a total of about one hundred
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  Speaker 1: fifty grams. One vanilla bean, zero point nine cup or
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  Speaker 1: two hundred grams of oat milk, three point two hours
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  Speaker 1: ounces or ninety grams of rice flour, one point eight
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  Speaker 1: ounces or fifty grams of chopped hazel nuts, the grated
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  Speaker 1: peel of one lemon, one pinch of fine salt, zero
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  Speaker 1: point five ounce or fifteen grams of rum. For the
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  Speaker 1: baking dish, you need sunflour, seed oil, as kneaded, and
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  Speaker 1: two and a half tablespoons or thirty grams of sugar.
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  Speaker 1: For decoration, you need powdered sugar as kneaded. Start with
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  Speaker 1: the cherries. You wash the cherries well, dry them, carefully,
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  Speaker 1: remove the stems, and pit them. You should obtain about
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  Speaker 1: two and one quarter cups of cleaned cherries about twelve
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  Speaker 1: point three ounces in a large bowl. You place the
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  Speaker 1: eggs and add the sugar. You beat everything with an
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  Speaker 1: electric mixer for a few minutes until the mixture becomes pale,
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  Speaker 1: voluminous and frothy. You add the rice flour and mix
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  Speaker 1: again for a short time, just on till it is
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  Speaker 1: well blended. You take the vanilla bean, open it, scrape
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  Speaker 1: out the seeds, and add the seeds to the bowl.
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  Speaker 1: You also add the grated lemon peel. You add a
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  Speaker 1: pinch of fine salt. While you keep stirring, you pour
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  Speaker 1: in the oat milk in a thin stream. You continue
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  Speaker 1: mixing until you obtain a smooth, fluid and homogeneous patter
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  Speaker 1: without lumps. You add the rum and mix again to
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  Speaker 1: distribute it evenly. You take a ten inch or twenty
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  Speaker 1: five centimeter ceramic baking dish. You grease the bottom and
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  Speaker 1: sides with sunflower seed oil, making sure you cover the
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  Speaker 1: entire surface. You dust the inside of the dish with
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  Speaker 1: the thirty grams of sugar, rotating it so the sugar
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  Speaker 1: coats the bottom and sides evenly. Then you discard any excess.
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  Speaker 1: You spread the pitted cherries over the bottom of the
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  Speaker 1: prepared dish in an even layer. You sprinkle the chopped
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  Speaker 1: hazel nuts over the cherries, distributing them uniformly. You pour
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  Speaker 1: the batter over the cherries and hazel nuts, making sure
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  Speaker 1: you cover the fruit completely and the surface is level.
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  Speaker 1: You place the dish on the middle rack of a
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  Speaker 1: conventional oven preheated to three hundred fifty six degrees fahrenheit.
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  Speaker 1: You bake for about sixty minutes until the surface is
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  Speaker 1: golden and the inside is set but still soft. Once baked,
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  Speaker 1: you remove the klaffutee from the oven and let it
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  Speaker 1: cool completely in the baking dish. When it is completely cold,
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  Speaker 1: you dust the surface with powdered sugar as needed. You
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  Speaker 1: then serve the gluten free, lactose free cherry claffutee directly
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  Speaker 1: from the dish. You can store this cherry claffoutee in
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  Speaker 1: the refrigerator for two days, covered with plastic wrap, or
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  Speaker 1: placed in an airtight container. Before serving it again, you
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  Speaker 1: leave it at room temperature for about fifteen to twenty minutes.
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  Speaker 1: You can also freeze it, preferably already portioned, and then
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  Speaker 1: let it thaw in the refrigerator before serving