With Christmas fast approaching the kitchen has been in full swing and everything else has been let slide…
Kilograms of fruit have been turned into Christmas puddings and cakes for family and friends,
biscuits (cookies) have been baked and the jars filled, crunchy granola prepared and packaged, bottles and jars filled with preserves, bacon has been cured and smoked and corned beef has been brined ready to cook for Christmas night, hampers have been packaged and sent to our nearest and dearest,
and the brioche is on the rise ready to be baked for our breakfast on Christmas morning.
We also made a quick trip to Melbourne for a special little boy’s 5th birthday, so I quickly baked a fruit tart using Sweet Shortcrust Pastry – Gluten Free with preserved apricots and cherries from the larder and fresh raspberries from the garden.
Now we have a beautiful little great niece, called Grace. Grace is three years old, and loves to cook, and when I asked her dad what to get her for Christmas, he asked me to send her a recipe and the ingredients. I decided on my friand recipe, but to be baked in mini muffin tins which I thought would be much more fun, so went to our local kitchen supply shop to buy a mini muffin tray, however when I was there I discovered they actually had mini friand tins! I couldn’t help myself, and bought one for Grace and one for myself. The next thing I did was to revisit my friand recipe and adapt the quantity so that it would be just enough for one tray, with the the recipe for mini friands done,
I packaged up the correct quantities of the dry ingredients, together with a little money for the wet ingredients, and Grace’s Christmas gift is done. I so hope she likes it and has fun baking them with her mummy or daddy. I know she will enjoy eating them.
- 2 egg whites
- 60 g butter melted
- 45 g almond meal
- 80 g pure icing sugar
- 25 g plain flour or for gluten free, use gluten free flour blend
Preheat oven to 175˚C (fan)
Grease mini friand or muffin tins.
Sift the flour and icing sugar into a basin and add the almond meal, stir to blend together.
Place egg whites in a medium bowl and lightly whisk with a fork until combined (do not over whisk).
Add the dry ingredients and, using a wooden spoon, mix to combine.
Gradually add the butter and mix gently until just combined.
Leave mixture to stand for 30 minutes (if time permits).
Divide the mixture between the pans and bake for 15-20 minutes, or until golden.
Leave the friands to stand in the pans for 5 minutes before turning them onto a wire rack to cool.
Dust with icing sugar before serving.
- You can add your own flavouring to the mix, vanilla, lemon or orange zest, fresh fruits such as berries, or soft fruits, cooked apple, flaked almonds, whatever your fancy.
- Push in one or two or small pieces of soft fruits after the batter has been put into the tin.
- I put the mixture into a jug or piping bag to make it easier to get it into each individual tin.
- I like to spray the friand pan with canola oil.
- Link to Gluten Free Flour Blend
So with the baking done, the gifts sorted, it’s time to wish you all a very merry Christmas. I hope that you enjoy some special times with your family and/or friends, sharing good times, good food and creating wonderful memories.
Until next time…
Happy gardening & bon appétit!