Gluten-free Raspberry Friands

Gluten-free raspberry friands

 

I had an itch. I needed to bake. It had been so long that my Kitchen Aid had a light coating of dust!

The cover of What Katie Ate has been giving me cravings for friands for quite some time. They don’t exist here and certainly not in gluten-free form. The delicious raspberries in season provided me with the perfect excuse.

As I don’t have a friand tin I decided to use a cupcake pan and they worked fine. I adapted two recipes to be gluten-free. One from What Katie Ate and another from online aptly named “The Perfect Friand”. And then decided I liked a mix of both! They’re light and delicious. Not to mention really easy and quick to make!

My husband has requested I make them again, and as I’ve just collected the piece to make my ice-cream maker work, I have plenty of use for spare egg yolks. I think next time I’ll use plums on the top…

 

Gluten-free raspberry friands

GLUTEN-FREE RASPBERRY FRIANDS

Makes about a dozen

Ingredients
  • 4 egg whites
  • 60 grams of almond meal
  • 60 grams of gluten-free flour of your choice
  • 1/4 teaspoon of guar gum
  • 120 grams of icing sugar (not icing mixture)
  • Pinch of salt
  • 100 grams of melted unsalted butter
  • Butter to grease pan
  • 125 grams of fresh raspberries

 

Gluten-free raspberry friands

 

Method
  • Preheat oven to 180 degrees celsius (160 degrees celsius fan forced)
  • Grease tin with butter (I used a cupcake tin as I don’t own a friand tin)
  • Whisk egg whites until frothy.
  • In a separate bowl, combine almond meal, sieved icing sugar and the pinch of salt together.
  • Add egg whites and fold in until well combined.
  • Gradually stir in butter.
  • Pour into tin, Filling each mould three-quarters full.
  • Place a raspberry in the top of each.
  • Bake for 15 minutes, or until a skewer inserted comes out clean.
  • Allow to cool slightly before removing from the mould. I needed to run a knife around the edge of mine to loosen them.

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