Sweet, firm-tender cherries and juicy berries bring pure jubliance to this easy, versatile clafoutis that doubles as both breakfast and dessert. The smooth, protein-packed silken tofu base takes place of the traditional eggs and butter, yielding a texture that is still custard-like, but lighter, and imho all the more inviting.

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All the summer fruits are simply perfection, aren't they? I couldn't pick a favorite, but this year if there was one I wish I could extend the season for, it would be cherries. Normally, I enjoy them too much as they are to play around with baking them, but this year my friend Sarah gifted me a bag of orchard cherries just after I'd stocked my own, and the invitation was clear.

School started back up today, and no matter how ready we all are for more straightforward structure again, it brings pangs of bittersweet. I'm wistfully longing for cherries a little longer, plump and rosy red like my growing boy's cheeks used to be. I’m reminding myself that in autumn, this clafoutis will feel just as lovely and simply celebratory with apples and pears. That every day is a gift regardless of what it brings, and what a privilege it is to witness and share in the growth of those we love, even as that growth may take them places we can't always follow. Wishing everyone a beautiful week!

This is our kind of cherries jubilee!

Yield: 8

Author: Wendy McMillan

Cherry berry clafoutis

The sweet, firm juiciness of cherries in this light, easy, and versatile clafoutis is pure jubilance--serve it for breakfast or dessert!

Ingredients

12 oz silken tofu
¼ Cup maple syrup
½ Cup plant milk of choice (I love unsweetened vanilla almond here)
1 cup all-purpose flour, white whole wheat, or gluten-free flour
2 tsp. baking powder
¼ Cup almond flour
1 Teaspoon vanilla extract
1 Teaspoon almond extract
2-3 Tablespoons olive oil (to grease your pan/dish)
3 cups fresh, prepared fruit of choice (this one was 2 cups pitted, halved cherries and 1 cup blueberries)
To serve: Extra fruit for garnish, powdered sugar if desired, optional

Instructions

Preheat the oven to 400°F . Coat a 9 inch tart pan, cake pan, or cast iron skillet with the oil and set aside.
In a blender, combine all ingredients through the extract and blend until incorporated, 2-3 minutes. Let sit for 5 or so minutes while you prepare the fruit.
Transfer the batter into the greased pan and place the fruit evenly throughout.
Bake for 30 minutes until becoming firm (and before the edges burn). Let cool in the pan for at least 10 minutes before running a knife along the edges. If desired, sprinkle with powdered sugar and additional fruit to serve.

Nutrition Facts

Calories

218

Fat

8 g

Sat. Fat

1 g

Carbs

34 g

Fiber

3 g

Net carbs

31 g

Sugar

18 g

Protein

5 g

Sodium

130 mg

Cholesterol

0 mg