Blackberry Hazelnut Flaugnarde {Gluten & Dairy Free}
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!
  • 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
  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!
Recipe by Sassy Southern Yankee at