Since I have the unfortunate pleasure of being allergic to all fruits except for citrus and berries, I miss out on the fresh bounty of summer's best. Thankfully, I'm able to eat most fruits after they've been cooked, so I don't completely miss out on good fruit.
When my neighbor E brought over a huge bag of sour cherries, I immediately started searching for a recipe. Enter this month's edition of Vegetarian Times. There is a lovely feature on cherries, and 5 different recipes to try. This recipe is adapted from the Mini Cherry Clafouti recipe, and is delicious. I must admit this is my first time making a clafouti, which turns out to be a lovely little pudding-cake I think would be great for dessert, or even breakfast.
2 large eggs (or egg substitute)
1/2 c sugar
1/3 c flax seed meal
1/3 c flour
1/2 tsp baking powder
1 c soymilk
1/2 tsp vanilla extract
1/8 tsp almond extract
2 cups pitted fresh cherries, halved
1 tbsp sugar (optional)
Preheat oven to 375. Pit and halve cherries. If sour, sprinkle with 1 tbsp of sugar, and set aside. In bowl, whisk eggs and sugar. Add flax seed meal, flour, and baking powder, and whisk well. Slowly add in milk, whisking constantly, until smooth batter forms. Stir in extracts.
Place cherries in the bottom of a greased 8" cake pan. Pour batter over top, and place into oven. Bake 25-30 minutes, until edges start to brown. Remove from oven and allow to cool. Dust with confectioners' sugar, if desired.