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Almond Cranberry Pudding

Almond flour, a little like coconut flour, can be tricky to handle at first.  Whilst coconut flour has a tendency to be very drying, almond flour has a way of ‘sticking to the roof of your mouth’ does that sound odd? We weren’t sure how else to describe it.  However, when used in the right way and combined with complimentary ingredients these wholefood, gluten free flours can make a totally unique and delicious dish.  It is well worth the perseverance!

After experimenting with almond flour to make pancakes the batter we produced was not the thick fluffy one we had imagined. Instead it produced a very thick cake-like batter which was not what we wanted but we continued to create something using it. We changed tack and decided to spoon the mixture into a small lightly greased dish, we then pressed my part cooked cranberries into the top, sprinkled a little coconut sugar… ( a little magic fairy dust) and put the dish in the oven.

Twenty minutes later, we had my very own chocolate cranberry almond pudding. It was light, moist, delicious and perfectly worthy of its own post! The tart cranberries were the perfect filling.  You could easily double this and cook in a larger pan.

Pancakes can wait for another day.

Recipe: Almond Cranberry Pudding

Serves 1


¼ cup cranberries

¼ cup almond flour

1 tbs cocoa powder

1 tsp ground flax or chia seed

1 tsp agave syrup

½  tsp baking powder

Pinch salt

½ cup soy milk (start with 1/4 cup and add more as needed)

1 tsp vanilla extract

2 tsp melted coconut oil/vegetable oil

Sprinkle of coconut sugar



Cook the cranberries for 5 mins in a little water in a saucepan until part cooked.

Meanwhile prepare the batter. Mix dry ingredients and then add wet ingredients. Mix well until you have a smooth thick batter with no lumps.  It will have a lot of ‘texture’ and not appear very wet or runny- this is normal.

Lightly grease a small oven dish (single serving size) and spoon the mixture in spreading it evenly. Press the part-cooked cranberries into the top of the batter and sprinkle with coconut sugar to offset the tartness of the cranberries.

Bake at 180 for approx. 20 minutes until golden. Allow to cool for a couple of minutes before serving.


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