Irresistible gluten-free apple and raspberry clafoutis recipe [Video]

100g amaranth flour

150g almond meal

1 tsp vanilla extract

½ tsp cinnamon, ground

½ tsp nutmeg, ground

100g coconut sugar

200ml extra virgin olive oil

2 eggs

150g full cream milk

1 granny smith apple, thickly grated

½ cup raspberries

Sheep’s milk yoghurt, for serving

Step 1.

Preheat the oven to 180C.

Grease and line with baking paper a 20cm square high-sided baking tin or use a silicon baking tray.

Step 2.

In a large mixing bowl, combine amaranth flour, almond meal, vanilla, cinnamon, nutmeg and coconut sugar.

Add olive oil and mix well.

Step 3.

Combine the eggs and milk, fold into dry ingredients and mix well.

Step 4.

Add the grated apple and fold into the mixture until combined.

Step 5.

Pour mixture into baking pan.

Arrange the raspberries on top of the clafoutis and bake in for 30-40 minutes or until a skewer comes out clean.

Serve with a dollop of …