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

75 g of amaranth flour 150 g of almond meal 100 g Natvia 200 ml light olive oil 2 eggs 150 g of full cream milk 1 granny smith apple, thickly grated 1/2 a cup raspberries

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.