1/2 cup Almond Flour
1/4 cup coconut sugar or 1/2 tsp liquid stevia
3 large eggs
3 Tbs coconut oil or oil that you use, plus more for greasing
1 tsp orange zest
3 cups cherries, pitted
2/3 vanilla bean pod worth of vanilla beans, scraped
1/4 cup + 3 Tbs coconut milk or almond milk or milk that you use
pinch of sea salt
Preheat the oven to 350 degrees F/ 180 C. Lightly grease a 10-inch tart or gratin dish with coconut oil.
Place the cherries evenly distributed in the pie or gratin dish.
In a medium-sized bowl add the eggs and whisk until entirely incorporated, then add the coconut milk or raw milk, orange zest, vanilla beans, and salt. Whisk until fully mixed.
Add the coconut sugar, almond flour, and melted butter and whisk vigorously until fully incorporated. The batter will be very thin.
Pour the batter evenly over the cherries in the dish and place in the oven for 35-40 minutes until puffed up and golden in color. Remove and let cool for 10 minutes, then serve.
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