- Gluten-Free Flour
- Almond Milk
- Coconut Oil
- Finely Shredded Coconut
Preheat oven to 425 F (220C) Remove seeds and stems from cherries and cut in half
Combine the flour, with eggs, sugar, milk and coconut oil and whisk until smooth
Heat coconut oil and cook cherries until softened and coated with oil. Sprinkle with sugar and cook until sugar turns into a syrup.
Pour batter over cherries.
Bake on the middle rack of the oven until golden on the edges for 18-20 minutes.
Sprinkle with finely shredded coconut and serve warm.
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