¼ cup ground flaxseeds (such as Barlean’s Forti-Flax)
¼ cup raw whole almonds
3 organic (pastured eggs)
10 pitted dates
2 teaspoons pure almond extract
2 tablespoons real maple syrup
1/8 teaspoon unrefined sea salt
1 cup water
Instructions
Preheat the oven to 350°. Lightly oil a 9-inch gratin dish. Arrange the cherries on the bottom of the dish.
In a medium-sized bowl, whisk together the flour and flaxseeds. Set aside.
In a Vitamix, add the almonds, eggs, dates, almond extract, maple syrup, salt and water. Process until smooth and creamy. Pour the almond-egg mixture into the bowl with the flour and whisk until ingredients are well blended. Pour the batter into the gratin dish on top of the cherries.
Bake for about 30 to 40 minutes, until the clafoutis is set and golden. Let cool slightly. Cut into wedges and serve.
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