It looks wonderful! How did you do it if you care to say?
Preheat oven to 350, grease a deep pie dish (or casserole dish in my case)
I sifted 3/4cup coconut flour, 1/8tsp sea salt, 1tsp cinnamon. Put aside
Used hand mixer to mix 4 eggs, 1 can full fat coconut milk, tablespoon vanilla, 1/3cup maple syrup.
Add dry ingredients to wet.
Pour over roughly two cups of pitted cherries. Cook for 45minutes.
Recipe said to eat like that, but I wanted to make a paleo powdered sugar to dust on top…looked up a recipe. I did 1/2 cup coconut sugar and 1tsp tapioca flour (to prevent caking). Blended in my vitamin on high for about 45sec. And dusted on top.
Tasty summer treat!!
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Looks great! Thanks. Didn’t say how long to bake it! It looks wonderful, enjoy, thsnk you so much xo
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Oh oops…Cook* for 45minutes not cool.
Cool for like 25 if you want a nice warm clafoutis
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@ELY83 this is the book that was recommended to me when I started asking people about canning.
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Oooo ok…THANK YOU! maybe I’ll look into it! I e always been weary. But this proliferation of cherries had me going “man…it feels like I really should be upping my homesteading skills…”
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I hear you! Freezing has worked really well for me but it would be nice to not have to rely on that.
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I did lots of this eons ago. I used to sterilize my jars in boiling water. And then do the water bath canning. In an un air-conditioned kitchen in the summer.
I had a lot of peach and plum trees plus did a lot of pickles and salsas. I’ve also done applesauce.
And stuff with cherries in New Mexico but now I can’t remember what.
It was too long ago for me to have any constructive points.
I never poisoned myself or anybody else. It was all delicious and would stay delicious for years and years.
I did tons of peach chutney, peach and plum preserves, pickles. Salsa. Some olive oils and vinegars.
You will have fun with it when you realize that you can safely do it.
Used to make a lot of ‘I don’t know what you call it’ with the cauliflower and carrots pickled in the jar.
@Thirdmonkey will have lots of good ideas I’m sure And I think @Charlie_C cans but not sure.
I see on the link that the water bath is good for the type of canning that I did.
Freezing is great. I’ve always frozen a lot. It’s great until the freezer goes out, let’s not even talk about that.
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Not really. That would be the French. That’s why I ask. And found out it’s Dutch. It’s the good fat right!! Right? 
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Best resources…Ms. Monkey…lol. never did until she showed me. Wish I had a better answer
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Really terrible 
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Aw your buddy is being so polite and asking for some! 
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Dude, next time I’d like to be a stow away please
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Be happy to. Be nice to have someone not to drink with
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Still lovin the Dutch butter.
Foie Gras tonight.
Lamb rack with a bordelaise sauce.
Cabrales blue cheese from Spain
Muenster cheese from Munster France
Chevre Fermier, Local goat cheese from Saverne
Best cheese night so far. Cherries with the Muenster, which took third place behind a tie game with the other 2. Apple with the Blue Cheese. And it was recommended nothing with that local goat.
@Alisa
Crème Brûlée
And if Louie says white Belgium chocolate IS chocolate then I’m not going to argue with the chef that’s feeding me.
Belgium white chocolate with a butterscotch caramel.
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