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local milk is a journal devoted to home cookery, travel, family, and slow living—to being present & finding sustenance of every kind. It’s about nesting abroad & finding the exotic in the everyday. Most of all it’s about the perfection of imperfections and seeing the beauty of everyday, mundane life.

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A long time ago in a different life (or at least i A long time ago in a different life (or at least it feels that way) I was riding in a car at night with @whereissionnie to meet up with @ruthielindsey and @1924us for bonfires and general cabin shenanigans outside of Nashville. 

I remember the drive so well. It’s a conversation that always stuck with me. We talked about trauma and crisis. And I don’t know much, but I shared the only thing I know, a thing that has served me well through the natural undulations life is bound to bring.

And that is simply sometimes you have to cling to the mast. You aren’t doing anything but surviving but that’s the most important work of all. Because the storm WILL pass. And you‘ll be left standing.

And when it does you can mend the sails. Untangle the ropes. And get on with the business of sailing.

I’ve learned to give myself permission to do nothing but make it through. To sleep a little too late. To dance in front of the mirror and feel myself even when I look ridiculous. To load and unload the dishwasher and allow that to be a great victory. To dress like a cartoon character in nothing but white t-shirts and denim shorts.  To eat mac & cheese from a box and frozen chicken nuggets sometimes. To not respond to text messages. To flail and get back up over and over. To ask for help. A lot.

And also permission to feel it all. Rage. Grief. Joy. Hope and hopelessness. And sometimes all within the span of a few minutes. 

And most of all, whether navigating calm waters or stormy ones, what matters more than anything is the crew you’re doing it with. Surround yourself with solid people.

People that challenge you with compassion. And humor. People whose strengths buttress your weakness. People that don’t judge you. That believe in you even when you think they’re maniacs for doing so.

I know a disproportionate amount of us have had rough seas this year. Cling to the mast in the storm. Choose your crew wisely. No storm ever lasted forever. But there never was a last storm in the world. Accept that they will come and be prepared.

Gluten Free Cherry Clafoutis

dessert

07.12.2014

Gluten Free Cherry Clafoutis

making cherry clafoutis

making cherry clafoutis from Vibrant Food

This is a recipe from the new cookbook Vibrant Food by Kimberley Hasselbrink (of the blog The Year in Food), and I was drawn to it immediately given it’s those stone fruit summer days. The swelling afternoons of July make me recall something about the smell of smoke from the chimney during summer rains and walking down the stairs in the dark for a cup of cold water. Thoughts that float by like leaves, like feathers, like clouds, like bad similes. I’ve remembered the difference between a floating thought and shoving a thought, and I can see one satin magnolia blossom from out my office window. I recalled a truth that’s easy to forget: you can change the tape. When you think something disturbing—a recalled memory, a worry, or any random bit of negative mental detritus—you can choose to watch it float right past you. You can do it a hundred times a day, a monsoon of feathery thoughts, none resting on you and all of them finally drifting away and leaving you with the smell of smoke & rain from the chimney and a cold glass of water.

It will leave you in peace. Leave you to do as you do and be as you are. I’ve been spending these summer days baking and evenings cooking whirlwind dinners for two. Three skillets going, flames high. Oil spattering everywhere. At night, I make, in a blitz, fresh linguine with spiced anchovy shallot butter, fresh tomatoes, and fistfuls of parsley or market vegetable frittatas or my favorite farro risotto with a farm egg & collard pesto. But during the day it’s slower, the steady heat of the oven instead of the flames of the stove and time enough to do the dishes while things bake.

I’ve resolved to do something in the coming year, something I don’t usually do. Cook out of cookbooks. I love to use them as inspiration, but by nature I’m an experimenter and generally too mentally floppy to be bothered to follow a recipe. But as I embark on a project this coming year, I’m going to save a lot of my own recipes for said project and instead, on this space, share some of the brilliant work of cooks I love in addition to original recipes. Starting with this Gluten Free Cherry Clafoutis from Vibrant Food.

The book is what it sounds like, a chromatic tour of the seasons. It’s the book of an artist, and each chapter is punctuated by lively hues—pale green peas, jewel toned radishes, deep red berries—and all the attendant textures and flavors that go with those colors. She’s a cook after my own heart with recipes that remind me of the sort of food I love to make myself, like Nettle Pesto and even Bee Pollen Chocolate Truffles! Also, There are over 180 photos. I like my cookbooks with photos, what can I say. It ignites taste imagination, and inspires me to really explore the author’s culinary voice. You can get a copy of Vibrant Food here. I think as I venture into this cookbook exploration, Vibrant Food, will be a mainstay this year.

Gluten Free Cherry Clafoutis

Gluten Free Cherry Clafoutis

Gluten Free Cherry Clafoutis

Gluten Free Cherry Clafoutis

Gluten Free Cherry Clafoutis

Print
Gluten Free Cherry Clafoutis

Yield: 6 servings

From Vibrant Food by Kimberley Hasselbrink

Ingredients

  • 1/2 cup natural cane sugar
  • 16 ounces sweet cherries, pitted
  • 3 eggs
  • 1 1/4 cups buttermilk
  • 1/3 cup almond flour
  • 2 tablespoons brown rice flour (or all purpose but then it won't be GF)
  • 2 teaspoons vanilla extract
  • 2 teaspoons finely grated ginger
  • 1/4 teaspoon fine sea salt
  • confectioners' sugar, for dusting

Instructions

  1. Preheat the oven to 375°F. Grease a 9-inch pie pan with unsalted butter. Sprinkle with 1 tablespoon of the sugar.
  2. Arrange the cherries in a single layer on the bottom of the pan. Set aside.
  3. In a bowl whisk together the eggs, buttermilk, remaining sugar, almond flour, brown rice flour, vanilla ginger, and salt until smooth. Pour evenly over the fruit.
  4. Bake for about 50 minutes, until golden brown around the edges and set in the center. Test by inserting a toothpick in the center—if it comes out clean, the clafoutis is ready.
  5. Allow to cool slightly, then dust with confectioners' sugar and serve.
3.1
https://localmilkblog.com/2014/07/gluten-free-cherry-clafoutis.html

Gluten Free Cherry Clafoutis

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tags: baking, cake, cherry, clafoutis, cookbook, custard, dessert, gluten free, kimberley hasselbrink, review, the year in food, vibrant food

53 thoughts on “Gluten Free Cherry Clafoutis”

  1. Thalia @ butter and brioche says:
    July 12, 2014 at 5:51 pm

    yum this looks divine. i’ve been debating whether to buy vibrant food and i definitely think i will be after seeing this clafoutis recipe… thanks for sharing another great recipe beth!

    Reply
  2. Mona says:
    July 12, 2014 at 7:46 pm

    I have always loved this french classic desert but am trying to eat more gluten free lately and have two daughters who only eat GF deserts. I will definitely be making this soon. Your photography is stunning!

    Reply
  3. sue/the view from great island says:
    July 12, 2014 at 9:29 pm

    I’m so excited for cherry season, I’m cooking with them tomorrow morning…this recipe has given me lots to dream about tonight!

    Reply
  4. Catie @ Ice Cream is Healthyca says:
    July 12, 2014 at 10:36 pm

    Hope you’re ok with being my literary, culinary and photographic hero? And the similes worked a treat.
    Thanks for catering to us gluten-phobes!

    Reply
  5. cristina says:
    July 13, 2014 at 1:31 am

    love. especially that its gluten free (i have allergies to dairy + gluten) and as always your writing is so exquisite

    Reply
  6. Brunehaut says:
    July 13, 2014 at 3:56 am

    Hé, I like very much your taste and I follow your posts… Best regards from France.

    Reply
  7. Skye says:
    July 13, 2014 at 5:10 am

    So excited to hear that you’ve started work on your project! These photos are so beautiful, Beth; the clafoutis sounds just the right amount of summer decadence; and ‘Vibrant Food’ sounds like a book with my name on it…it’s top of my cookbook wish list now! Xx

    Reply
  8. _Our Food Stories_ says:
    July 13, 2014 at 6:38 am

    WOW! so in love with your pictures and we are always happy to see glutenfree recipes. looks so delicious!
    have a nice weekend,
    laura&nora

    Reply
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  10. Katrina @ Warm Vanilla Sugar says:
    July 13, 2014 at 9:32 am

    Such a nice, deep and dark colour from the cherries. This clafoutis looks delicious!

    Reply
  11. Medha says:
    July 13, 2014 at 10:23 am

    Yum! I never cook out of cookbooks either, but your reasons are sound, and maybe I’ll start trying to do so as well 🙂 Love those shots of your cherry-stained hands… we’ve all been there.

    Reply
  12. Theresa says:
    July 13, 2014 at 11:22 am

    Love the recipe, and love, love your photography!

    Reply
  13. Sabine@mamangerie says:
    July 13, 2014 at 11:47 am

    Not having to respect a special diet, I made a “regular” cherry clafoutis recently – one of my favorite desserts this summer. Great to see that it works fine gluten free… and I adore your vintage looking pics!

    Reply
  14. Kimberley says:
    July 13, 2014 at 3:25 pm

    I love the cherry-stained fingers. And the slow meditative pace of this. And how it becomes a part of your own narrative. Just exquisite. Thank you.

    Reply
  15. Joanna says:
    July 13, 2014 at 3:39 pm

    Beautiful cake…! But I think I fell in love with the photographs!
    Humble and modest beginnings, take a look if you’ve got a minute: http://www.allnnothing.com
    P.S. How long did it take to clean your hand?! 🙂

    Reply
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  17. Meghan says:
    July 14, 2014 at 12:58 am

    I think that, as a cook, it takes a certain kind of humble respect to move away from your own recipes, and let your trust fall into that of another’s. It’s easy to cave into your kitchen clockwork. I can’t wait for this project, assuming it’s as absolutely brilliant as everything else you produce (I have no doubt it will be). Those hands, stained, tell a story in themselves, and goddangit even the table you took these photos on is gorgeous. You have such a way of immersing others into yourself. Thank you, thank you, thank you.

    Reply
  18. Maja says:
    July 14, 2014 at 4:58 am

    Cherryhands! Also, am I sensing a magic cookbook coming our way?

    Reply
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  20. Alison Dulaney says:
    July 14, 2014 at 9:52 am

    Beautiful, looks delicious. I am also trying to use cookbooks more, a very inspiring place to get yourself lost in! I just made a cherry skillet pie and I am trying to find a way to remove the cherry stains from my fingers. Next Easter I will be using them as d ye!

    Reply
  21. Kari @ Cooking with Toddlers says:
    July 14, 2014 at 10:59 am

    The colors in these photos are so beautiful! I can’t wait to make this.

    Reply
  22. Meghan says:
    July 15, 2014 at 12:52 pm

    Oh. My. Goodness. I actually think I just started drooling over my keyboard a bit. Thank you for writing such a completely stunning blog.

    Reply
  23. tom says:
    July 15, 2014 at 6:57 pm

    The pics are insane!!

    Reply
  24. Tre Cavil says:
    July 15, 2014 at 8:48 pm

    A little messy but looks like it’s all worth it in the end. Gluten free…my wife is all over this!

    Reply
  25. Chantelle says:
    July 16, 2014 at 12:21 am

    This is so beautiful. I love the old photos in the photograph. It’s those darling touches which make your pictures so unique. As always your writing brings with it gentle reminders in the real life realm.
    Many Thanks

    Reply
  26. Kristie@birchandwild.com says:
    July 16, 2014 at 12:34 am

    I love you photos so much. They have a dark quality, but also a really brilliant light. All of the scenes you set make me think, “now this is a person that would tell beautiful stories.”
    Thank you for sharing this! The cookbook looks beautiful, and I hope it inspired you to write your own. You have quite a few fans waiting.

    Reply
  27. Kate @ ¡Hola! Jalapeño says:
    July 17, 2014 at 7:25 am

    Your photos are stunning! I’ve never been a huge clafouti fan but yours looks amazing!

    Reply
  28. Helen says:
    July 17, 2014 at 1:46 pm

    This looks and sounds gorgeous – and as always, stunning photography! Many thanks.

    Reply
  29. Olivia says:
    July 18, 2014 at 12:17 am

    I like the sounds of this “project…” Your words and images continue to create my favorite space to cuddle up in internet time. I thank you, always.

    Reply
  30. Isabel says:
    July 18, 2014 at 6:10 am

    Looks delicious! And that’s exactly what my hands looked when I prepared my black cherry jam!

    Reply
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  32. Beth says:
    July 18, 2014 at 3:07 pm

    Lovely! Wonder if almond or coconut milk would substitute successfully for the buttermilk?

    Reply
    1. beth says:
      July 21, 2014 at 4:48 pm

      While, naturally, the flavor and consistency would be a bit different, I see no reason it wouldn’t work.

      Reply
  33. Stacia says:
    July 19, 2014 at 12:16 am

    This sounds seriously amazing. Your pictures are gorgeous, too!

    Reply
  34. Edlyn says:
    July 19, 2014 at 2:38 pm

    Beautiful, Beth. I keep hearing of Vibrant Food, but you’re one of the few that has managed to make it look so drop-dead masterful. I can’t wait to hear about your new project, when the time comes. Keep creating. Edlyn.

    Reply
  35. Sara says:
    July 19, 2014 at 6:21 pm

    Is three eggs correct? I’ve seen other recipes where they say six eggs

    Reply
    1. beth says:
      July 21, 2014 at 4:47 pm

      Yes, it’s correct. That’s the ratio she uses in her book, and it works beautifully. You are correct however, there is a wide range of egg to liquid to flour ratios that can be found in clafoutis recipes.

      Reply
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  37. Emma says:
    July 21, 2014 at 8:07 am

    I love the sound of your reasons for not posting your own recipes all the time anymore… 🙂 xx

    Reply
  38. Demetria Provatas says:
    July 23, 2014 at 2:58 pm

    These are beautfiul! I love the cherry stained fingers.
    And hey I noticed your astrological chart! I’ve got a fire moon and a cardinal sun myself!

    Reply
  39. Lucy says:
    July 24, 2014 at 12:28 am

    Your post was lovely. My dad passed away early that same morning, and it’s been a hard hard month ever since. Your post rings true for me in forging ahead with life without him. Thank you for great writing. Love cherries too!

    Reply
  40. Laura (Blogging Over Thyme) says:
    July 27, 2014 at 3:01 am

    So, so beautiful! Love this!

    Reply
  41. arielle says:
    July 27, 2014 at 8:40 pm

    this makes me rather impatient for cherry season! thanks for sharing.

    love, arielle
    a simple elegance

    Reply
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  49. Karrie says:
    November 13, 2015 at 4:18 am

    To keep it gluten free, can I use oat flour & almond flour (brown rice flour is impossible to find where I live)…?

    Reply
    1. beth says:
      November 14, 2015 at 2:51 pm

      I think that would work, but I can’t say for sure because I haven’t tried it!

      Reply
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