Name: Berry Brunch Bake
Yield: 8
Ingredients: 125 mL (½ cup) whole wheat flour; 125 mL (½ cup) all-purpose flour; 310 mL (1 ¼ cups) lower fat milk or unsweetened fortified plant-based beverage; 4 eggs; 5 mL (1 tsp) vanilla extract; 20 mL (1 ½ tbsp) honey; 10 mL (2 tsp) non-hydrogenated margarine; 45 mL (3 tbsp) vegetable oil; 375 mL (1 ½ cups) frozen berries; 125 mL (½ cup) almonds, slivered or chopped

Why it works: Vanilla and almond match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,961 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Vanilla + almondtop 4% of all pairs

Smell alikestrong

Cooked together3,961 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).
Flour + almondtop 5% of all pairs

Smell alikemoderate

Cooked together8,673 recipes

Shared aroma: isobutyraldehyde (malty, green).
Milk + vanillatop 5% of all pairs

Smell alikemoderate

Cooked together19,187 recipes

Shared aroma: ethyl caproate (fruity, apple peel).
Wheat + milktop 6% of all pairs

Smell alikemoderate

Cooked together2,418 recipes

Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).
Wheat + almondtop 7% of all pairs

Smell alikestrong

Cooked together264 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs: Set the batter into a puffed, sliceable structure as they cook.
All-purpose flour: Provides the starch and gluten framework that holds the baked custard together.
Whole wheat flour: Adds structure and a nutty flavour and slightly denser crumb.
Lower fat milk: Supplies the liquid that hydrates the flour and sets with the eggs into a custard.
Frozen berries: Add moisture and tart fruit flavour that bakes into the batter.
Honey: Adds sweetness and helps the crust brown.

The step that matters

Returning the dish to the oven immediately. Pouring batter into a hot, buttered dish and baking it at once makes the batter start setting and puffing from the edges as it cooks. Delay lets the hot fat cool and the batter lose its initial lift, so the bake rises less evenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Milk	1 cup (244ml) whole	149
Olive Oil	1 tbsp (14g)	119
Butter	1 tbsp (14g)	102
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Vanilla	1 tsp extract (4ml)	12
Almond	1 almond (1.2g)	7

Berry Brunch Bake