150g/5½oz/scant 1 cup raw cane sugar or fruit sugar
⅛ tsp almond extract
25g/1oz/scant ¼ cup rice flour
50g/1¾oz/scant ½ cup ground almonds
250ml/9fl oz/1 cup Kallo Original Soya Milk
550g/1lb 4 oz/4½ cups raspberries
40g/1½oz/heaped ½ cup flaked almonds
Method
Preheat the oven to 180°C/350°F/Gas 4. Lightly grease a large (approximately 20 x 20cm) ovenproof dish with dairy-free margarine.
Beat the eggs and sugar together in a mixing bowl with an electric whisk until thickened and creamy. Beat in the almond extract, then sift in the rice flour and add the ground almonds. With a metal spoon, carefully fold into the egg mixture. Gently stir in the soya milk.
Put the raspberries on the bottom of the dish. Pour the batter over the top and scatter the flaked almonds over the top. Bake in the hot oven for 35–45 minutes, depending on the size of the dish, until risen and set, with a golden-brown crust formed on the top. Remove from the oven and serve.
Recipe by Grace Cheetham at https://www.gracecheetham.com/gluten-free-dairy-free-raspberry-almond-clafoutis-in-hello-magazine