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Apple and Raspberry Clafoutis

Apple and Raspberry Clafoutis by Good Chef Bad Chef

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  • 75g of amaranth flour

  • 150g of almond meal

  • ½ teaspoon of ground cinnamon

  • ½ teaspoon of ground nutmeg

  • 100g Natvia

  • 200ml light olive oil

  • 2 eggs

  • 150g of full cream milk

  • 1 granny smith apple, thickly grated

  • 1/2 a cup raspberries

  • Sheep’s milk yoghurt for serving


  • 1.

    Preheat oven 180°C.

  • 2.

    Grease and line with baking paper a 20cm square high-sided baking tin. In a large mixing bowl, combine amaranth flour, almond meal, vanilla, cinnamon, nutmeg and Natvia. Add olive oil and mix well.

  • 3.

    Combine the eggs and milk and fold into dry ingredients bit by bit.

  • 4.

    Add the grated apple and fold into mixture until combined. Transfer to the lined baking pan.

  • 5.

    Arrange the raspberries on top of the clafoutis and bake in preheated oven for 20-30 minutes or until skewer comes out clean.

  • 6.

    Serve with a dollop of sheep’s milk yoghurt.

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