Saturday, July 6, 2013

Mixed Fruit Flaugnarde (Gluten Free)

(6 servings)


A clafoutis contains cherries, but when fruit other than cherries is used, this dish becomes a flaugnarde. I had no idea.

I've adapted this recipe from Julia Child's clafoutis on Epicurious. The primary changes I made were using mixed fruit in place of the cherries, making it gluten free and adjusting the ingredients a bit to fit a 9 inch pie dish.

Flaugnarde is often served as dessert, but I thought this was wonderful for brunch. Fortunately I have a counter top convection oven which doesn't increase the temperature in my kitchen; kind of a necessity in this heat.

1 cup and 2 tbsp milk
3 tbsp honey
4 eggs

1 tbsp rum or vanilla extract
1/8 teaspoon salt
1/3 cup rice flour

2 tbsp coconut flour
2 1/2 cups mixed fruit and/or berries (cut up), I used a combination of mango, peach, plum and blueberries
1 tbsp sucanat or brown sugar

Preheat oven to 350°F. Grease a 9 inch pie dish. Set aside.

In a blender, process the milk, honey, eggs, rum, salt and flours until you have a smooth batter.


Pour about a third of the batter into the prepared baking dish. Bake for about 15 minutes or until the batter sets. Remove from oven

Spread the fruit mixture evenly over the batter. Sprinkle the sucanat evenly over the fruit and then carefully pour the remaining batter over the fruit.


Return to the oven and bake an additional 45-55 minutes. The flaugnarde is done when the surface has puffed, is golden brown and a toothpick inserted into the centre comes out clean.

Serve warm or at room temperature.


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