If you have not had friands before, then you have to give these a try! Because they are made with agave powder rather than a heavier sweetener, they are like little clouds of fluffy yumminess. You can use all sorts of different fillings and toppings, so have a play!
Number of servings: 6
For the friands
- 100g powdered agave
- 25g plain gluten free flour
- 1/4 tsp xanthan gum
- 85g ground almonds
- Zest 1/2 lemon
- 100g vegan butter, melted
- 3 medium egg whites
- 85g blueberries (or fruit of your choice)
- 1 tbsp water
- Zest 1/2 a lemon
- 2 tbsp agave syrup
- Pre-heat the oven to 175°C
- Grease your friand or muffin tin really well with a little vegan butter.
- Melt your vegan butter and set aside to cool.
- Sieve the powdered agave, xanthan gum and gluten free flour into a bowl and add the ground almonds and lemon zest.
- In a separate bowl whisk the egg whites for a few seconds until they begin to froth up. You just need to lightly whisk to break them up a little - don't over whisk them though, we are not looking for stiff peaks.
- Make a well in the centre of the bowl containing the dry ingredients and pour in your egg whites and vegan butter. Gently fold the ingredients together with a spatula in order to retain as much air as possible.
- Dollop about a dessert spoon of the mixture into each of the friand wells. You can then add the blueberries (or fruit of your choice - chopped strawberries would be good) but pressing 3-4 berries into each friend.
- Bake in the oven for 15-20 minutes until golden brown and just firm to the touch. Leave in the tin for 5 minutes to cool a little and then turn them out onto a wire rack.
- While the friands cool, make your lemon glaze by adding all of the ingredients to a pan and reducing the liquid down until it starts to reach a syrupy consistency. Remove from the heat.
- With a skewer, make a few small holes in the top of each friand so that the glaze can soak in. Gently spoon over the glaze until the top is coated.
- Dust the tops with a little more agave powder or xylitol just before serving. Alternatively dip the tops of each cake in a little raw cacao chocolate sauce and decorate with chopped toasted almonds.