⅓ cup(s), (50g)
Bicarbonate of soda
Vanilla bean extract, alcohol free
½ tsp, almond extract
Unsweetened almond milk
¾ cup(s), (180ml)
- Preheat oven to 180°C. Combine flour and bicarbonate of soda in a large bowl. Whisk in eggs, 1 at a time, until you have a smooth batter. Whisk in vanilla, almond extract and milk. Stir in sugar and set aside.
- Heat a 20-22cm flameproof, ovenproof frying pan or flameproof metal pie dish over low heat until warm. Remove from heat and quickly brush with oil. Pour in batter, scatter over berries and top with flaked almonds.
- Bake for 30-35 minutes or until clafoutis is puffed and golden. Dust with icing sugar to serve.