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Blueberry Friands

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

Ingredients

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)
For the lemon glaze
  • 1 tbsp water
  • Zest 1/2 a lemon
  • 2 tbsp agave syrup
Instructions
  1. Pre-heat the oven to 175°C
  2. Grease your friand or muffin tin really well with a little vegan butter.
  3. Melt your vegan butter and set aside to cool.
  4. Sieve the powdered agave, xanthan gum and gluten free flour into a bowl and add the ground almonds and lemon zest.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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Comments

Kerry :

Could you use coconut oil instead of vegan butter please many thanks

Jun 29, 2016

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