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

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.