Serves: 12 | Prep: 5 minutes | Cooking: 20 minutes | Vegetarian – Gluten Free
INGREDIENTS
75g amaranth flour
150g almond meal
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla essence
100g honey
200ml extra virgin olive oil
2 eggs
150ml full cream milk
Sheep’s milk yoghurt
250g blueberries
SHOPPING LIST
75g amaranth flour
150g almond meal
Ground cinnamon
Ground nutmeg
Vanilla essence
100g honey
Extra virgin olive oil
2 eggs
150ml full cream milk
Sheep’s milk yoghurt
250g blueberries
UTENSILS LIST
Measuring cups/spoons
Sharp knives
Flan tins
Mixing bowl
Whisk
Weighing scales
METHOD
- Pre-heat oven to 180°C. Grease and line the individual flan tins with baking paper.
- In a large mixing bowl, combine amaranth flour, almond meal, vanilla, cinnamon, nutmeg and honey. Add olive oil and mix well. Combine the eggs and milk and fold into dry ingredients bit by bit.
- Combine the blueberries into the mixture.
- Pour into individual mini flan tins or mini muffin tins and bake in pre-heated oven for 15-20 minutes or until skewer comes out clean.
- Optional, serve with a dollop of sheep’s milk yoghurt and a handful of blueberries.
Tip: The addition of almond meal creates a nice moist texture, and orange zest can be added to the batter mix.