Blackberry Hazelnut Flaugnarde {Gluten & Dairy Free}

Fresh ripe blackberries pair beautifully with the toasted hazelnuts in this delicious Blackberry Hazelnut Flaugnarde.  It’s the perfect addition to brunch! I know what you are thinking what the heck is a Blackberry Hazelnut Flaugnarde? Well let’s have a little history lesson!

Blackberry Hazelnut Flaugnarde 2

The clafoutis comes from the Limousin region of France, and while black cherries are traditional, there are numerous variations using other fruits, including red Cherries, Plums, Prunes, Apples, Pears, Cranberries or Blackberries.[4] When other kinds of fruit are used instead of cherries, the dish is properly called a Flaugnarde.

The dish’s name derives from Occitan, clafotís, from the verb clafir, meaning “to fill” (implied: “the batter with cherries”). Clafoutis apparently spread throughout France during the 19th century and I’m so happy it did!  I made this a few weeks ago and now that I’m doing round 2 of Whole 30 I’ve been counting down the days until I can have this for brunch! I’ve fallen in love with the blackberry hazelnut combination!

Ingredients:

2 Lb’s Fresh Organic Blackberries

1 Cup Hazelnuts, chopped and toasted

2 Teaspoons Vanilla Extract

1 Teaspoon Cinnamon

4 Eggs

1/2 Cup Gluten Free Flour Blend

1/3 cup Sugar

1 Cup Milk (I used an almond coconut blend but you can use whatever you like)

1 Tablespoon Coconut Oil or Canola Oil

If desired Powdered Sugar and extra blackberries for serving

Preheat the oven to 375*.

Once the oven is heated up add the hazelnuts to a cast iron skillet or pie pan and bake in the oven for about 10 mins until the hazelnuts are lightly toasted.

Blackberry Hazelnut Flaugnarde from Sassy Southern Yankee

In the blender combine the vanilla, cinnamon, eggs, GF flour, sugar and milk; blend on high until smooth.

Once you remove the hazelnuts from the oven add the coconut oil to the pan with the nuts.  Swirl it around so the pan is evenly coated; then add the blackberries evenly to the pan.

Blackberry Hazelnut Flaugnarde

Next pour the batter mixture into the pan over the berries and hazelnuts.  Bake for 10 mins at 375*; then decrease the heat to 350* and bake and attritional 25-30 min.  The Blackberry Hazelnut Flaugnarde should be puffy and golden brown. Serve with a bit of powdered sugar and fresh blackberries if desired.

Blackberry Hazelnut Flaugnarde Sassy Southern Yankee

Feel free to add whatever fruit you like to make the perfect Flaugnarde!

Blackberry Hazelnut Flaugnarde {Gluten & Dairy Free}
Author: 
Recipe type: Brunch
Cuisine: French
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Fresh ripe blackberries pair beautifully with the toasted hazelnuts in this delicious Blackberry Hazelnut Flaugnarde. It's the perfect addition to brunch!
Ingredients
  • 2 Lb's Fresh Organic Blackberries
  • 1 Cup Hazelnuts, chopped and toasted
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • 4 Eggs
  • ½ Cup Gluten Free Flour Blend
  • ⅓ cup Sugar
  • 1 Cup Milk (I used an almond coconut blend but you can use whatever you like)
  • 1 Tablespoon Coconut Oil or Canola Oil
  • If desired Powdered Sugar and extra blackberries for serving
Instructions
  1. Preheat the oven to 375*.
  2. Once the oven is heated up add the hazelnuts to a cast iron skillet or pie pan and bake in the oven for about 10 minutes until the hazelnuts are lightly toasted.
  3. In the blender combine the vanilla, cinnamon, eggs, GF flour, sugar and milk; blend on high until smooth.
  4. Once you remove the hazelnuts from the oven add the coconut oil to the pan with the nuts. Swirl it around so the pan is evenly coated; then add the blackberries evenly to the pan.
  5. Next pour the batter mixture into the pan over the berries and hazelnuts. Bake for 10 minuets at 375*; then decrease the heat to 350* and bake and attritional 25-30 minutes. The Blackberry Hazelnut Flaugnarde should be puffy and golden brown. Serve with a bit of powdered sugar and fresh blackberries if desired.
  6. Feel free to add whatever fruit you like to make the perfect Flaugnarde!

 

 

 

 

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