Recipes
Ingredients
 Recipes   
Search for recipes
Recipes
Email or User Name    Password (forgot) Register
 
 Remember Me?
    Join For Free
Welcome :
My Profile Log Out
    Member Information   (Free)
To keep track of your recipes and Nutrition plans
User Name
 
Password
Re-type Password
Email
Postal or Zip code
Remember Me     Privacy
 
Print
Add to my Recipe Box
Create My version
My Nutrition
You can save these recipes into your own recipe box and easily change the individual ingredients and servings to make your own versions. To get started click Here.

Recipes - flougnard

Recipe Name

flougnard

 Submitted by loveface
Recipe Description yum
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
4
eggs(3) Free Roaming Organic Brown Eggs
1
can (15 oz)coconut milk
1/2
cupcoconut flour
1/2
cupUnsweetened Organic Apple Sauce
1
1/2
tablespoonsvanilla extract not imitation
1
teaspooncinnamon, ground
1/8
teaspoonfresh ground sea salt
Steps
Sequence Step
1Instructions Preheat the oven to 350 degrees F. Slice the pear(s) into 1/8 inch pieces. Heat a cast iron skillet on medium heat and add one tablespoon of ghee, butter or coconut oil. Layer the pear slices in the skillet and cook until soft, being careful not to burn. (About 20 minutes) 5.While the pears are cooking, mix the batter. In the bowl of a stand mixer, combine the eggs, coconut milk, coconut flour, maple syrup, vanilla extract, cinnamon and salt. Beat into a smooth batter. Once the pears are soft, sprinkle with the 1/4 cup coconut crystals (if using), and allow to cool slightly. 7.Pour the batter on the pears in the skillet and smooth it out. (Make sure you grease the sides of the skillet before pouring in the batter.) 8.Bake in the oven for 45-50 minutes or until golden brown on top and a toothpick inserted in the middle comes out clean. 9.Allow to cool in the pan. 10.Use a knife to go around the edges of the flaugnarde to release it from the skillet. Turn out onto a serving dish.






Please enter your name for this version.
 
Home    Recipes    The System    Nutrition Resources    About    Contact  

© RecipeNutrition.com