Comments on: Flaugnarde

By: Katie

Katie — Thu, 14 Sep 2023 01:40:08 +0000

It's been over a year since I made this recipe. I had blackberries over the summer and realized I couldn't remember the name. Everything I typed in search didn't come up with anything. I tried to make it from memory this evening with some fresh peaches and the result was underwhelming (I was trying to do it from memory after all...) I decided to try searching again and I guess Google decided to be benevolent and gave me the correct spellingof flaugnarde (though not this recipe, but it didn't take too much to find this after I had the spelling right. The recipe is now saved in my bookmarks which I've linked to an account so I don't lose them after a device reset again...) When I made this before, I modified it to use 8 hour old sourdough starter in place of the flour and some of the milk. It was great! I'm about to try it with straight rice flour. I think it'll work okay since the flour is such a small proportion of the recipe. If that doesn't work well, I'll try the more expensive GF all purpose flour. I may try it with sprouted wheat or spelt flour sometime (I know, so many possible modifications, but it's a tasty and forgiving recipe if you don't change too much at once!)

By: Katie

Katie — Thu, 14 Sep 2023 01:28:37 +0000

In reply to Vickie.

As the old saying goes, "A pint's a pound the whole world round"!

By: Jenny McGruther

Jenny McGruther — Thu, 13 Apr 2023 17:50:48 +0000

In reply to Suzanne Clark. Hi Suzanne, It sounds like you significantly changed almost every ingredient in the recipe. So, I can imagine that a peach crumble would be better.

By: Vickie

Vickie — Tue, 08 Nov 2022 22:12:18 +0000

Most excellent recipe! I don’t know how much 2 lbs. of berries would be, as I only used 2 pints of fresh blueberries to cover the bottom of my baking pan and that seemed quite enough to me.
I fixed the dish as breakfast for two lady friends and they ate half the recipe, took the other half home for breakfast the next day and then asked for the recipe! I’d say that’s a keeper

By: Suzanne Clark

Suzanne Clark — Thu, 18 Aug 2022 18:08:56 +0000

I made it with peaches, monk fruit, gluten free flour and coconut milk. It was okay, but my mom and I decided that we’d rather have a peach crumble.
I can see how it might taste good with an alcoholic kick, though I’m not much of a drinker at all.
Thank You for sharing.

By: Kae in WNC

Kae in WNC — Fri, 08 Jun 2012 01:44:01 +0000

What size dish gives you the best results? I'm heading to the raspberry patch in the am.

By: Nichole Pickup

Nichole Pickup — Wed, 06 Jun 2012 04:42:47 +0000

My son doesn't do well with cow's milk. Would goat's milk be an acceptable substitute or would it taste funky? He doe well with kefir. Would that work?

By: kathleen

kathleen — Tue, 05 Jun 2012 22:58:54 +0000

do you think i can get away with subbing milk for about 1/2 the cream? my gallon of raw milk only has about a quarter cup of cream on top, and the farm where i get it only sells cream by the quart, so i only really but it when we're making ice cream, which is infrequently...

By: Kathy

Kathy — Tue, 05 Jun 2012 17:09:55 +0000

Fabulous recipe, beautifully-written post. I was just drooling as I read this. Can't wait to try it!

By: Jenny

Jenny — Sat, 24 Mar 2012 13:11:12 +0000

In reply to Merrie. Now THAT will be amazing. Figs are my favorite fruit.