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Gluten-free berry friands

September 6, 2011


For Fathers’ Day this year my family decided to mark the occasion with a brunch, something that we’d never done before. We’re big on lunches, afternoon teas and dinners, but never had we ventured into celebrations in the ante meridian.

With two coeliac brothers I had to prepare a gluten-free item to share and decided to make friands, which I had actually never tried baking before. The result was delicious.

Gluten-free berry friands recipe

Makes 12

200g butter
8 egg whites
100g plain gluten-free flour (I used Basco brand)
160g almond meal
1 cup icing sugar (don’t use icing mixture)
Blueberries and/or raspberries (I used frozen berries)

1. Pre-heat oven to 180 degree Celsius (fan-forced)

2. Well-grease your friand tins. If you don’t have friand tins then muffin tins are a suitable replacement.

3. Melt butter and then set aside to cool.

4. Beat your egg whites in a large bowl until they are foamy. This takes around about 1-2 minutes.

5. Sift your flour, icing sugar and almond meal into the egg white mixture. It is very important to sift as friands will become lumpy very easily if you don’t. Just combine your ingredients, do not beat.

6. Add your melted butter again just combining all ingredients together.

7. Divide your mixture into 12 prepared pans and top with around 5-6 blueberries or raspberries.

8. Bake in oven for 25-30 minutes or until golden. Test if ready by checking if a skewer comes out clean.

9. Allow friands to sit for 5 minutes, then remove by first running a knife around the edge of each friand.

10. Serve warm or at room temperature.

Friands fresh out of the oven

The Fathers’ Day brunch was a huge success, complete with my brothers cooking eggs, bacon, hash browns and prawns on the BBQ, and I also whipped up a batch of buttermilk pancakes – both gluten-free and regular.

Yum!

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