Happy Fourth of July!

I'm celebrating with a fresh cherry clafoutis.  Yes, it's French, but it's got the red-white-and-blue!

Start by blending a bit of flax seed and almond meal with a bit of soy milk.  Keep blending until it thickens.  (Clearly, this dish was a haphazard experiment, so a added to the original mise en place).  Then, add enough soy mild to thin down the flax-almond meal mixture.  Add to it, some sugar, a pinch of salt and some favouring (vanilla and lemon).  

Add in the sifted flour.  I'm used Einkorn flour because it's lower in gluten so it can be mixed without getting tough as easily.  
Stir it up thoroughly and add to a oiled skillet.  I really like using fractionated coconut oil.  It's tasteless and easy to work with. 
Lastly, arrange an assortment of ripe dark cherries atop the batter.  

Now, there's a difference of opinion regarding the fruit:  some say, use whole unpitted cherries.  Others advise halved, and pitted stone fruits.  I decided to risk adding whole stone fruit to pastry.  So, ya know, I may need a dentist before the weekend is over.  

Then, bake at 350˚F until the top is golden brown.  

Serve with vegan whipped cream or ice cream.  Garnish with mint leaves and blueberries.  
Have a Happy Fourth! 🇺🇸