These are delicious, light and in my opinion MUCH better then store bought friands. The first time I purchased a friand, I was bitterly disappointed as it was old and rubbery and tasted like aniseed mixed with feet (or what I imagine feet to taste like). I have since been converted and love them even more now that I can make them myself. They are great for un-adulterous afternoon tea, a run-out-the-door breakfast or simply to eat, woof down or savour slowly with a cuppa of your favourite brew. These are so simple to make and are gluten free. Donna Hay has never disappointed me thus far and this recipe is whole-heartedly hers.
125g (4oz) butter, melted
1 cup almond meal
1 2/3 cups icing (confectioners) sugar
3/4 cup plain flour, sifted (I use gluten free)
1/2 tsp of baking powder
5 egg whites
1 teaspoon vanilla essence
2 packets fresh blueberries (or 1 cup frozen)
1. Preheat oven to 180 degrees celcius
2. Put the almond meal, icing sugar, flour, egg white, melted butter, vanilla essence and baking powder in a bowl and stir until combined. Add 1 packet of the blueberries and mix until just incorporated.
3. Spoon approx. 2 tablespoons of mix into 12 of the paper lined muffin cups. Sprinkle with remaining blueberries. Bake for 15-20 minutes or until golden and springy but moist in the centre.
Makes approx. 12
Mr McDonald’s remarks… After downing one at the speed of light…“Can I take another one to work please?”