This is a modified recipe from Breaking the Vicious Cycle. You can use apples or pears, or a combination thereof. Coconut milk (click here for more information) replaces the dry curd cottage cheese as used in the original recipe. The amount of apples and or pears used may be variable depending on the size of the fruit.
Simple and easy to make, it’s a nice, light dessert or snack, and it’s also great for breakfast or any other time of the day!
2 apples and 2 pears (or 4 apples or 4 pears)
Honey to taste
1 cup coconut milk
- Preheat oven to 400ºF. Peel, quarter, and core the apples and or pears and slice lengthwise. Fan out slices and layer in a 9-inch pie plate to ensure even cooking. Lightly drizzle with honey. Bake for 20 minutes.
- Beat eggs and add the coconut milk. Pour over the fruit and bake an additional 20 minutes or until set. Remove from the oven, cool, and serve. Enjoy!
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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!
1 lb. apples, peeled, cored, and chopped
1/2 cup currants, approximately
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)
- 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!
Apples and currants dusted with cinnamon (before going in the oven #1)
Batter over apples/currants (before going in the oven #2)
Fresh out of the oven