Description
A rustic French dessert featuring gluten-free batter and cashew milk, baked around sweet huckleberries for a custard-like center. Naturally dairy-free and egg-rich for rich texture.
Ingredients
1 cup gluten-free flour
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups cashew milk
4 large eggs
2 cups frozen huckleberries with natural juices
Instructions
Preheat oven to 375°F (190°C)
Combine gluten-free flour, sugar, and salt in a bowl
Add vanilla and almond extracts
Whisk in cashew milk until mostly smooth
Incorporate eggs one at a time, whisking until emulsified
Fold in huckleberries and their juices gently
Grease 9.5″ round pie pan with olive oil
Pour batter into prepared pan
Bake for 45 minutes
Let rest undisturbed for 15-20 minutes to set
Notes
Use room-temperature eggs for smoother batter
Cold huckleberries produce crisper edges
Optional: Add 1/8 tsp cinnamon or 1/2 tsp orange zest
For richer flavor, stir in 2 tbsp melted coconut butter before baking
Patience required – wait full rest time before serving
- Prep Time: 10
- Cook Time: 45
- Category: trends
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg