Live Real. Eat Real.

Mixed Berry Flaugnarde

I’m sorry, but the word “flaugnarde” just makes me giggle.  I’m not sure why…maybe because I have no idea how to pronounce it?

Never mind that I’d never even heard of it until I saw the recipe for Warm Pear and Pecan Flaugnarde at Simply Living Healthy.  And while the word “flaugnarde” may make me giggle like a middle-schooler, there is absolutely nothing funny about her lovely, delicious-looking dish.

No, the recipe and the beautiful photograph that accompanied it made me drool like a middle-schooler.

Oh, I kid.

Sort of.

At any rate, I was absolutely inspired to make a flaugnarde.  However, I lacked pears and pecans.  Undaunted, I realized I had strawberries, blueberries and blackberries in the fridge (The G Man loves him some fruit and Meema is more than happy to accommodate him).  And, voila!  The Mixed Berry Flaugnarde was born.

Served with sausage or bacon, it is perfect for Sunday brunch, and while it’s not necessarily sweet, the flaugnarde has a lovely light, fruity flavor.  Between Beloved and myself, we demolished 2/3 of it at one sitting; the remainder was a nice, quick breakfast Monday morning.

So, thank you Andrea.  This may have been the first flaugnarde I’d ever eaten, but it certainly won’t be the last.

There’s a world of fruit out there, after all.

Note:  Because of my problems with dairy, I used coconut oil and coconut milk in the recipe (and greased the pan with non-hydrogenated palm oil shortening).  You can substitute both with equal amounts of butter and heavy cream if you prefer.

Mixed Berry Flaugnarde

4.9 from 8 reviews
Mixed Berry Flaugnarde
Serves: 6
  • 4 large eggs
  • 1/2 cup coconut milk
  • 1/4 cup melted coconut oil
  • 1/4 cup almond flour
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 1 tablespoon coconut sugar
  • 1/4 teaspoon kosher or sea salt
  • 1 1/2 cups mixed berries (blackberries, blueberries, sliced strawberries)
  1. Preheat oven to 375 F. Generously grease a 9-inch pie or tart dish (butter, coconut oil or non-hydrogenated palm oil shortening).
  2. Wash the berries and pat dry. Spread evenly in the bottom of the pie dish; set aside.
  3. Combine the eggs, coconut milk, coconut oil, almond flour, vanilla, nutmeg, coconut sugar and salt in the bowl of a food processor; blend or process until smooth (batter will be thin). Pour evenly over the berries.
  4. Bake for 45 minutes, or until golden brown and puffy, and set in the center. Cool for 30 minutes before serving.
  5. Nutrition (per serving): 175 calories, 14.1g total fat, 124mg cholesterol, 128.5mg sodium, 181.6mg potassium, 6.8g carbohydrates, 2.5g fiber, 3.4g sugar, 5g protein.



From the blog