100g amaranth flour
150g almond meal
½ tsp ground cinnamon
½ tsp ground nutmeg
1 tsp vanilla extract
200ml extra virgin olive oil
150ml full cream milk
1 250g punnet blueberries
Preheat oven 180°C. Grease a 12-hole mini muffin tin with olive oil.
In a large mixing bowl, combine amaranth flour, almond meal, vanilla, cinnamon, and nutmeg. Add olive oil and honey and mix well. Combine the eggs and milk and fold into dry ingredients bit by bit. Combine the blueberries into the mixture.
Pour into the greased mini flan tin or mini muffin tin and bake in preheated oven for 15-20 minutes or until skewer comes out clean.
Serve with a dollop of yoghurt and a handful of blueberries, if desired.