Cherry and almond clafoutis recipe

Cherry and almond clafoutis is a delicious dessert and full of good-for-you ingredients that will boost your happy hormones. What’s not to love?

Clafoutis is a French baked custard that‘s great for all your S Factor hormones. For those wanting to balance dopamine, this recipe is high in protein and the almonds are a great source of tyrosine. Nuts are also beneficial for your adrenals. The natural sugar in the cherries should help to bump up serotonin, too.

Makes: 4 servings

Prep time: 15 minutes, plus 1 hour steeping

Cooking time: 20 minutes

150g cherries, stoned

1tsp kirsch

25gflaked almonds

Extra virgin olive oil cooking spray

125ml skimmed milk

2tbsp stevia-based natural sweetener or xylitol

25gplain wholemeal flour

A pinch of fine sea salt

2 eggs, beaten

2–3 drops of almond extract

4 large pinches of ground cinnamon, for sprinkling

1  Put the cherries and kirsch in a bowl and leave to steep for 1 hour. Meanwhile, heat a non-stick frying pan over a medium-high heat. Dry-fry the almonds for 2 minutes, stirring occasionally, until golden and lightly toasted. Watch carefully so they do not burn. Remove the pan from the heat and leave to cool.

2  Preheat the oven to 200ºC/400ºF/Gas 6 and mist four 175ml/5½fl oz/²⁄³-cup ramekins with cooking spray. Put the milk, natural sweetener, flour, salt, eggs and almond extract in a bowl. Using an electric mixer, whisk for 5 minutes, incorporating as much air as possible into the batter, until fluffy and doubled in volume. If using a balloon whisk instead of an electric mixer, whisk for about 12 minutes.

3  Drain the cherries and pour the steeping liquid into the batter. Spoon one-quarter of the cherries into each ramekin and evenly pour the batter over the top. Bake for 10–15 minutes until risen and a skewer inserted into the centre comes out clean. (If the clafoutis start to turn a dark brown colour, cover the ramekins with foil and continue to bake until cooked through). Sprinkle with the toasted almonds and cinnamon and serve warm.

Per serving:

Calories: 180;Protein5.5g; Carbohydrates: 11g; Fat6.2g

Credit for the photography is Toby Scott