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!





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


  • 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.
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