Name: Raspberry Clafoutis
Prep time: 5 min
Cook time: 30 min
Ingredients: 3/4 cup raspberries; 1/2 cup gluten free plain flour; 1/4 cup caster sugar; 4 eggs, lightly beaten; 1 cup Vitasoy Soy Milky Vanilla; 20g dairy free spread, melted; Pure icing sugar to dust before serving

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Preheat oven at 180°C/ 160°C (fan forced). Lightly grease a 22cm pie dish
Spread raspberries in a single layer over base of dish
Sift flour into a bowl and add sugar. In a separate bowl, beat eggs, Vitasoy Soy Milky Vanilla and melted dairy free spread until combined. Gradually add egg mixture into flour and whisk until smooth. Pour batter over raspberries and bake for 30 minutes
Remove from oven and dust with icing sugar and serve immediately

Tips & Hints:

Substitute with any berry. Choose from fresh or frozen

Preheat oven at 180°C/ 160°C (fan forced). Lightly grease a 22cm pie dish
Spread raspberries in a single layer over base of dish
Sift flour into a bowl and add sugar. In a separate bowl, beat eggs, Vitasoy Soy Milky Vanilla and melted dairy free spread until combined. Gradually add egg mixture into flour and whisk until smooth. Pour batter over raspberries and bake for 30 minutes
Remove from oven and dust with icing sugar and serve immediately

Tips & Hints:

Substitute with any berry. Choose from fresh or frozen

Preheat oven at 180°C/ 160°C (fan forced). Lightly grease a 22cm pie dish
Spread raspberries in a single layer over base of dish
Sift flour into a bowl and add sugar. In a separate bowl, beat eggs, Vitasoy Soy Milky Vanilla and melted dairy free spread until combined. Gradually add egg mixture into flour and whisk until smooth. Pour batter over raspberries and bake for 30 minutes
Remove from oven and dust with icing sugar and serve immediately