It’s Recipe ReDux time again and the theme is quick breads, otherwise known as no yeast baking. One of the best places to look for inspiration is peasant, country cuisine. The recipes from farming housewives that had to make do with fruit from the orchard, milk and butter from the cow, eggs collected each day from the hens and a limited pantry.
Julia Child has already made the French cherry clafoutis famous long before me. But did you know that it’s called a flaugnarde when other fruit is used? I ReDuxed it with wholemeal flour and the most divine freshly ground alba cinnamon from newcomer Particle Cinnamon. I’m tipping their Cinnamon Water will be the beverage of 2016! I also used my USA #Frenchwolds vacation Rose Bowl Flea Market pan. As let’s face, food is about friends (thinking of you Deanna) and family, but most of all building or retrieving memories that evoke all your senses.
Nectarine, orange & cinnamon pecan flaugnarde
Batter: Whisk together 2 eggs, 200mL milk, 1/2 teaspoon baking powder, 1/3 cup wholemeal flour, 1 teaspoon cinnamon.
Fruit: Grease an oven proof dish or frypan with butter. Arrange fruit of choice and pour over batter. Sprinkle with nuts and brown sugar.
Bake: At 190degrees Celsius (370F) for 20-30min until the batter is cooked through. Cooking times will depend on the size of you pan. Serve warm with Greek yoghurt.
Last Christmas I made a batch for our neighbours on busy Christmas eve morning. Just a little something to say thanks for all the friendship during the year. Pick up paper baking cases and you have the parcel in one!
Let’s see what the other ReDuxers cooked up? There’s still plenty of time to get your bake on for gift giving.