Gluten-free blueberry clafoutis

Name: Gluten-free blueberry clafoutis
Yield: 8
Ingredients: 3 cups (300g) almond meal; 150g amaranth flour; 1 tsp ground cinnamon; 1 tsp nutmeg; 2 tsp vanilla bean paste; 200g honey; 400ml extra virgin olive oil; 4 eggs; 300ml milk; 250g blueberries, plus extra to serve; Sheep’s milk yoghurt, to serve

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Zoe Bingley-Pullin's easy-to-make, gluten-free alternative to the classic French clafoutis is a great lunch-time dessert.

3 cups (300g) almond meal
150g amaranth flour
1 tsp ground cinnamon
1 tsp nutmeg
2 tsp vanilla bean paste
200g honey
400ml extra virgin olive oil
4 eggs
300ml milk
250g blueberries, plus extra to serve
Sheep’s milk yoghurt, to serve

Method

1.

Preheat the oven 180°C. Grease a 20cm x 30cm x 5cm-deep ovenproof dish.
2.

Combine the almond meal, amaranth flour, cinnamon, nutmeg, vanilla and honey in a bowl. Gradually add the oil and stir to combine. In a separate bowl, whisk the eggs and milk, then fold into the almond meal mixture.
3.

Pour batter into the prepared dish and scatter over the blueberries. Set aside for 5 minutes to allow the berries to sink slightly into the batter.
4.

Bake for 50 minutes or until slightly puffed and dark golden.
5.

Serve clafoutis warm with yoghurt and extra blueberries.