Preheat oven 180°C.
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.
Combine the eggs and milk and fold into dry ingredients bit by bit.
Add the grated apple and fold into mixture until combined. Transfer to the lined baking pan.
Arrange the raspberries on top of the clafoutis and bake in preheated oven for 20-30 minutes or until skewer comes out clean.
Serve with a dollop of sheep’s milk yoghurt.
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