A classic French dessert, with a gluten-free twist!
Preparation time
10 min
Ingredients For
-
2 cups
-
-
x 2
-
15 gr
-
40 gr
-
240 gr
-
70 gr
-
-
0.50 tsp
-
0.50 tsp
-
-
Preparation
1
Prepare your ingredients.
© ©BrakeThrough Media
2
Wash and pit the cherries.
© ©BrakeThrough Media
3
In a medium-size bowl, combine eggs, heavy cream, milk, vanilla, Grand Marnier, cinnamon, then whisk well and add buckwheat, almond flour, and sugar.
© ©BrakeThrough Media
4
Using a nonstick baking mold, grease the bottom and place the pitted cherries and pour over the wet mix over.
© ©BrakeThrough Media
5
Bake at 425 degrees F 16min. After 16 min, remove from the oven and let cool at room temperature.
6
Dust with icing sugar before serving.
© ©BrakeThrough Media
Contributor
Benjamin Vaschetti
Chef
Our latest recipes
French Desserts
Mirabelle Plum and Almond Mini Clafoutis
In partnership with Fruit and Veg from France
