75g amaranth flour
150g almond meal
½ tsp. ground cinnamon
½ tsp. ground nutmeg
1 tsp vanilla essence
200ml extra virgin olive oil
150g full cream milk
1 punnet (250g) blueberries
Sheep’s milk yoghurt for serving
Blueberries for serving
Preheat oven 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 flan tins and bake in preheated oven for 15-20 minutes or until skewer comes out clean.
Serve with a dollop of sheep’s milk yoghurt and a handful of blueberries.