My three year old great niece, Grace, loves to cook, so when I asked what to give her for Christmas, her dad suggested I send her a recipe and the ingredients. These little friands are perfect, they can be made gluten free, they are the perfect size for little people, and I am sure that Grace will have great fun, adding blueberries to each little one before they are baked. I was going to send her mini muffin tins to bake them in, but I found a mini friand tray that makes 20.
Quantity: 20 mini friands
- 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