Cranberry Almond Clafoutis Recipe
This cranberry almond clafoutis is a holiday spin on the classic baked French dessert. It’s gorgeous and so simple you don’t even need a mixing bowl!
Servings 8 small or 6 large servings
Calories 280kcal
Ingredients
- 1 cup Almond Breeze Almond Cashew milk
- 3 eggs
- 1/4 cup honey
- 1 tablespoon vanilla that is correct not a teaspoon
- 1/2 teaspoon almond extract optional delicious either way
- 1/2 cup whole wheat flour scooped and leveled---do not spoon flour into cup!
- pinch of salt
- 1/4 cup fresh cranberries
- 1/8 cup sliced almonds
- Top with: whipped cream almonds and honey
Instructions
- Preheat oven to 350 degrees.
- Pour almond milk, eggs, honey, vanilla extract, almond extract (if using), flour and salt into a blender. Blend on high for 1 full minute. This is crucial to whip enough air into it so don't skimp on the time.
- Butter a 6-8 cup dish (I used a 1.5 liter baking dish) well and pour 1/4 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.
- Arrange cranberries and almonds across pan evenly then top with batter.
- Bake for 50 minutes until puffed and browned and a knife comes out clean.
- Serve immediately or allow to cool if desired.
- Top with whipped cream, almonds and honey or serve with ice cream.
Video
Nutrition
Serving: 1g | Calories: 280kcal | Carbohydrates: 34g | Protein: 9g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Cholesterol: 70mg | Sodium: 132mg | Fiber: 4g | Sugar: 13g