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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
Ingredients
  • 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)
Instructions
  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.

 

 


23 comments

Sara says:

That looks delicious, Jan–and surprisingly, I think I have all the ingredients! I tried to make raspberry clafouti some time ago with no luck–I think I didn’t bake it long enough. I have been shy of baking since then…Yours looks like it turned out perfect though, I might have to try it–it seems like the perfect Valentine’s Day treat!

Jan says:

You know, I didn’t realize it was Valentine’s Day when I posted this, and once I did remember, it occurred to me that outside of something chocolate and heart-shaped, I really couldn’t have chosen a better recipe to post!

Be says:

http://www.forvo.com/word/flaugnarde/

But it is much funnier with a Southern twang!

This was delicious.

Jan says:

Hmmm…”flow-nyard.” Okay.

But you’re right – “flawg-NARD” is funnier. :P

I have all the ingredients, score!

Jan says:

And this is a lovely way to use them, too! :)

That looks yummy. Minus the blueberries, of course. Blueberries send me into anaphylaxis shock. Happy Valentine’s Day Jan!

Jan says:

And Happy Valentine’s Day to you, ma’am!

Any mix of berries would work in this, so feel free to leave out the blueberries. I kinda like you alive. ;)

Emily says:

I’m moving soon and trying to clean out my freezer.. would this work with frozen berries? I have a bag of berry blend, no sugar added. Also, would I let them defrost in the fridge and dry them plenty? Thanks for a delicious sounding recipe!

Jan says:

Emily, I think frozen berries would work just fine. Thaw them and then drain them; you shouldn’t have to dry ‘em at all after that.

Heather says:

This looks delicious. Flaugnard makes me giggle as well. Your photos also made me drool like a middle-schooler. ps. how did you get an egg yolk in the shape of a heart.

Heather

Charissa says:

I made this today and it was fantastic! I made it more dessertlike by substituting the almond flour for Parmesan cheese and replacing the coconut sugar with 2 TB of organic sugar.

Delightful!

Wendy says:

I have made this twice now, once with strawberries, and the other time with an apple/blueberry mix. It was delicious and well received by company!

Renee says:

My son needed a healthy treat to take for a classmates farewell party. I made this last night, and this morning my excited boy tried some and has put in an order for one for his b’day in December! haha. I think there will be a bunch of happy 10yr olds!

Thank you :)

Brittany says:

Third time making this in a week! Just a little obsessed! :) I was wondering, the flaugnarde will rise in the oven really well but once it settles it flattens out pretty good. Would there be a reason for this? I substituted the coconut sugar with honey. Could that be a reason?

Jan says:

Nope – it’s just the nature of the dish. :)

I’m so glad you like it; we do too!

MB says:

This looks really good. I need more breakfast ideas so I look forward to trying it. What kind of coconut milk did you use? The one out of the can (full coconut)or out of a container? I often make my own nut milk could I use that?

Jan says:

MB, I used Native Forest brand canned coconut milk (their cans are BPA-free). I don’t like the stuff in a carton – too many additives. I don’t see why you couldn’t use your homemade nut milk. I think it would be fine.

Helene says:

Trying this today for Father’s Day. My husband requested a dessert similar to my blueberry crisp that is low in sugar and this looks like a winner! I’ll let you know how it turns out.

Lisa says:

I was anticipating something that tasted like a crisp or a pie, but once I realized that it was more like a custard it was fine. I added just a bit more honey since I didn’t have the coconut sugar, and I thought my husband would like it a little sweet. It was very easy and quite good.

Maria says:

I”ve been looking for a recipe like this for a while…
I have a gluten, dairy and sugar free diet and it’s very difficult to find many recipes that taste like dessert…
I am looking forward to trying it out… =)

Melissa says:

Looking forward to trying this! What other flours would be a good substitute for the almond? I normally don’t have that one on hand. Oat flour? Or coconut? Or should it be another nut flour? Thank you for sharing!

Jan says:

Melissa, most traditional flaugnardes are made with wheat flour; if you’re gluten-free, but okay with grains, use the oat flour. If you’re avoiding grains all together, any nut flour should work (hazelnut would be nice), but if you want to use coconut flour, be aware that you can NOT substitute it at a 1:1 ratio with the almond flour. Start with half a tablespoon and increase it if needed – an entire 1/4 cup would likely turn your custard into a thick, pasty mess.

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