Description
A tender, custardy French-inspired dessert made with gluten-free flour and cashew milk, bursting with sweet-tart huckleberries and a hint of almond-vanilla aroma. Perfect for a simple yet elegant treat.
Ingredients
1 cup gluten-free all-purpose flour blend (with xanthan gum)
1/2 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon almond extract (optional)
2 cups unsweetened cashew milk
4 large eggs
2 cups fresh or frozen huckleberries
Instructions
Preheat oven to 375°F (190°C)
Whisk together flour, sugar, salt, vanilla, almond extract in a bowl
Whisk in cashew milk, then gently fold in eggs
Pour batter into a lightly greased 9-inch oven-safe skillet or baking dish
Arrange huckleberries evenly in the batter
Bake for 40-50 minutes until golden and custardy
Notes
Huckleberries are typically in season May-August; use frozen or another berry if needed
Replace cashew milk with almond, oat, or soy milk if preferred
Omit almond extract if avoiding alcohol (vanilla extract suffices)
Serve warm with a dusting of powdered sugar or whipped coconut cream
- Prep Time: 15
- Cook Time: 45
- Category: Trend Recipes
- Method: Baking
- Cuisine: French-Inspired