Irresistible gluten-free apple and raspberry clafoutis

Elevate your next brunch with Zoe Bingley-Pullin’s irresistible gluten-free apple and raspberry clafoutis recipe, straight from the Get Nourished kitchen.

As far as sweet treats go, it doesn’t get much better than a clafoutis (pronounced kla-fou-ti).

The traditional French dessert is made by baking fruit, typically cherries, in a thick, flan-like batter until set and golden, creating a luscious, custard-like consistency.

Nutritionist Zoe Bingley Pullin’s version uses grated apple for moisture and raspberries for a hint of tart and boasts a nutty, wholesome base that is both gluten-free and nutrient-rich.

The warm spices of ground cinnamon and nutmeg infuse the batter with a warming aroma, while coconut sugar adds a hint of natural sweetness.

This gluten-free take on the classic clafoutis is perfect as a cosy dessert or a sophisticated brunch treat.

Zoe’s No.1 tip?

Eat it within an hour of coming out of the oven and serve it with yoghurt for a cool contrast.

Zoe Bingley-Pullin’s gluten-free apple and raspberry clafoutis:


100g amaranth flour

150g almond meal

1 tsp vanilla extract

½ tsp cinnamon, ground

½ tsp nutmeg, ground

100g coconut sugar

200ml extra virgin olive oil

2 eggs

150g full cream milk

1 granny smith apple, thickly grated

½ cup raspberries

Sheep’s milk yoghurt, for serving



Step 1. 

Preheat the oven to 180C.

Grease and line with baking paper a 20cm square high-sided baking tin or use a silicon baking tray.

Step 2.

In a large mixing bowl, combine amaranth flour, almond meal, vanilla, cinnamon, nutmeg and coconut sugar.

Add olive oil and mix well.

Step 3.

Combine the eggs and milk, fold into dry ingredients and mix well.

Step 4.

Add the grated apple and fold into the mixture until combined.

Step 5.

Pour mixture into baking pan.

Arrange the raspberries on top of the clafoutis and bake in for 30-40 minutes or until a skewer comes out clean.

Serve with a dollop of sheep’s milk yoghurt.

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