Ingredients

• 1/2 cup natural cane sugar, divided
• 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 flour
• 2 teaspoons vanilla extract
• 2 teaspoons finely grated fresh ginger
• Fine sea salt
• Powdered sugar, for dusting

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Instructions

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