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Recipe

Mini gluten-free blackberry and lemon friands

Nadia Lim's friand recipe is a must-try for gluten-free bakers! Gently spiked with lemon zest and topped with blackberries, these mini friands will be the star of your next morning or afternoon tea

By Nadia Lim
  • 15 mins cooking
  • Serves 6
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Ingredients

  • 2 medium egg whites
  • 1 1/2 tablespoon coconut flour (or 2 tbsp plain flour for a gluten-containing version)
  • 1/2 cup icing sugar, plus extra for dusting
  • 1/3 cup ground almonds
  • zest 1 lemon
  • 60 gram butter, melted
  • 12 frozen (do not defrost) or fresh blackberries

Method

  • 1
    Preheat oven to 180°C. Grease a 12-hole mini muffin tin lightly with butter, then dust with flour. Tip tin upside down and tap to remove any excess flour (doing this will help to stop the friands from sticking to the tin, making them easier to remove once cooked).
  • 2
    Very lightly whisk egg whites in a medium-sized bowl until bubbles begin to appear.
  • 3
    Sift flour and icing sugar into the bowl containing the egg whites, then add ground almonds, lemon zest and butter. Whisk lightly until just combined – do not over-mix.
  • 4
    Pour mixture into mini muffin tin, filling each hole to three-quarters full. Top each with a blackberry and gently push it in ever so slightly.
  • 5
    Bake for 12-15 minutes until lightly golden around the edges. Friands should not sink when touched lightly with your finger. Allow to cool for a few minutes before removing from tin and transferring to a wire rack (you may need to use a knife to carefully loosen friands from the tin). Dust with icing sugar just before serving.

Notes

  • Experiment with different frozen or fresh berries and fruit – raspberries are pretty and delicious, too!

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