Cherry Berry Gluten-Free Clafoutis

Ingredients

• 1 tsp butter (to grease the skillet or cake pan)
• gluten-free flour, (to dust the skillet)
• 1 cup cherries, (pitted and halved if large)
• 1 cup blueberries
• 1 cup raspberries
• 1/2 cup heavy cream
• 1/2 cup milk
• 1/2 cup 0-calorie sweetener, or sugar
• 3 large eggs
• 1 tbsp pure vanilla extract
• 1/2 cup gluten-free flour blend, (with xanthan gum)
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tbsp powdered sugar, (for garnish)
• extra berries and cherries, (for garnish)

Instructions

1. 1

   Preheat oven to 375 F. Coat a skillet with or a 10-inch cake pan with butter, then dust with gluten-free flour.

2. 2

   If using thawed berries, gently toss with 2 teaspoons cornstarch. Arrange fruit on bottom of skillet.

3. 3

   Whisk together cream, milk, sweetener, eggs and vanilla in a mixing bowl until smooth.

4. 4

   In a separate bowl, combine gluten-free flour, baking powder and salt. Whisk the dry ingredients into the cream mixture until combined and no lumps remain. Alternatively, put both wet and dry ingredients in a high-speed blender and process until well combined.

5. 5

   Pour the mixture over the berries and cherries in the skillet. Place in the middle of the oven and bake for 35 minutes until golden and puffy. A toothpick inserted in the center (not in a cherry) should come out clean. It may be wobbly in the center, but not runny.

6. 6

   Cool on a wire rack for a few minutes. The top will fall slightly and settle. Dust with powdered sugar, if desired.

7. 7

   Serve warm with extra berries. If serving for breakfast, drizzle with maple syrup. If serving for dessert, consider whipped cream or ice cream.