1 pound cherries (either rainier, bing, or a combination), pitted
1 1/4 cup almond or coconut milk
3 tablespoons chia seeds, ground
1/2 cup water
1 tablespoon vanilla extract
2 vanilla bean pods, scraped (optional)
1/2 teaspoon salt
2 tablespoons agave syrup
1/2 cup gluten free all purpose flour
1/2 cup slivered almonds
Coconut oil spray or coconut oil to grease baking dish
Preheat oven to 350 degrees, spray pie dish or 2 quart baking dish
To make chia eggs: add ground chia seeds and water in a small bowl and whisk. Set aside.
Pit cherries, and save juice. You can either use a cherry pitter, or you can cut the cherry in half with a small paring knife and remove the pit.
Place cherries in a small bowl and set aside.
Sift flour in a small bowl. Add scraped vanilla bean.
Add cherry juice, milk, agave, chia seed eggs, vanilla extract, and salt in the bowl of a stand mixer or medium mixing bowl. Mix on medium speed or whisk until well combined.
Add flour and vanilla bean to liquid ingredients and mix on medium speed.
Fold cherries into mixture, and mix together until cherries are coated.
Pour batter into prepared baking dish or pie pan. Sprinkle with slivered almonds.
Bake for 45-55 minutes, or until clafoutis is brown and a knife inserted in the center comes out clean.
It is best served warm. It is real good on its own, and so amazing with a scoop of coconut bliss.