Raspberry Lime Clafoutis

1/4 cup + 1 Tbs. maple or coconut sugar

1 cup fresh raspberries (can sub blueberries)

4 large eggs

1/4 cup almond flour

2 Tbs. tapioca flour

pinch of salt

3/4 cup almond or coconut milk 

1 tsp. pure vanilla

seeds scraped from half a vanilla bean

2 tsp. lime zest (use lemon if using blueberries)

Preheat oven to 375*.Grease a 10" round cake pan with coconut oil or ghee. Sprinkle 1 Tbs. of the sugar on the bottom of the pan.

Beat the eggs and remaining sugar 3-5 min. 

Whisk together the dry ingredients, then add all remaining ingredients and mix well. 

Pour the batter over the berries and bake until just set. 20-25 min. Cool in the pan at least 15 minutes.