Cranberry Almond Clafoutis
Prep time
Cook time
Total time
Serves: 8 small or 6 large
  • 1 cup Almond Breeze Almond Cashew milk
  • 3 eggs
  • ¼ cup honey
  • 1 tablespoon vanilla (that is correct not a teaspoon)
  • ½ teaspoon almond extract (optional delicious either way)
  • ½ cup whole wheat flour (scooped and leveled---do not spoon flour into cup!)
  • pinch of salt
  • ¼ cup fresh cranberries
  • ⅛ cup sliced almonds
  • Top with: whipped cream, almonds, and honey
  1. Preheat oven to 350 degrees.
  2. Pour almond milk, eggs, honey, vanilla extract, almond extract (if using), flour and salt into blender. Blend on high for 1 full minute. This is crucial to whip enough air into it so don't skimp on the time.
  3. Butter a 6-8 cup dish (I used a 1.5 liter baking dish) well and pour ¼ of an inch of batter in the bottom. Set pan in bottom of oven or over a stovetop if stovetop safe and heat slightly to set the batter in the bottom. This prevents the fruit from sticking and burning.
  4. Arrange cranberries and almonds across pan evenly then top with batter.
  5. Bake for 50 minutes until puffed and browned and a knife comes out clean.
  6. Serve immediately or allow to cool if desired.
  7. Top with whipped cream, almonds and honey or serve with ice cream.
Recipe by The Adventure Bite at