Flognarde (Apple & Currant)
Flognarde (flow-nyard) is a French dessert – it’s kind of difficult to define as to what kind of dessert it is. It’s basically composed of fruit and a pancake-like batter that’s baked in the oven for a set amount of time. You can use just about any kind of fruit, if you use cherries it’s called a clafouti, so basically flognarde is the version that’s made with other fruit. While it is traditionally a dessert, it can also be for breakfast. This recipe uses apples and currants, but as said, you can use whatever fruit you want. The lemon and vanilla extracts help flavour the batter, however, they are optional.
It is a perfect baked good for the autumn and winter!
Ingredients
1 lb. apples, peeled, cored, and chopped
1/2 cup currants, approximately
2 eggs
1/4 cup honey
1 cup coconut milk
1 cup almond flour
Ground cinnamon, approx. 1/4 to 1/2 teaspoon or to taste, plus extra for dusting
1/2 to 1 teaspoon lemon extract (optional)
Method
- Preheat oven to 350ºF. Fill a circular casserole dish or baking pan with the chopped apples and sprinkle the currants over top. Dust with ground cinnamon.
- Beat eggs and honey; add coconut milk, almond flour, cinnamon, and lemon extract. Pour the batter over the fruit and bake for 40 minutes, or until golden brown. Cool and serve. Enjoy!
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- Apples and currants dusted with cinnamon (before going in the oven #1)
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- Batter over apples/currants (before going in the oven #2)
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- Fresh out of the oven
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- Fresh out of the oven, close shot
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Filed under: Dessert, GFCF, SCD , almond flour, coconut milk, eggs
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I tried this today and it turned out fabulous! The only thing I did differently was to add quite a bit of flax into the batter and some chopped walnuts.
I did, however, forget to put in the honey (or rather, sugar, since it’s just easier for me to measure out than honey) until I had already put it in the oven! I panicked, but then decided to put a fine layer of brown sugar on top of it, rather than disturbing the apples at the bottom by trying to mix it in. This actually turned out to be a good thing, because it gave it a beautiful texture on top, quite similar to an apple crumble. That’s what I love about baking, your mistakes can turn into discoveries.
Thanks for passing on this recipe, it was really easy to make, and delicious.
Excellent, Sarah!
Regarding mistakes turning into discoveries, I agree. It seems these serendipities also happen more often than not in specialty baking – which resulted in how a lot of my recipes were – and are – made, whether based off or innovating another recipe, or entirely out of inspiration. It’s from these happy accidents that new things are discovered or are created out of the old…Sachertorte comes to mind.