Recently I was asked to come up with a “little bite sized treat”. I had always wanted to try my hand at friands and thought they would be a good idea. I read a tonne of recipes and then combined them to make one that I thought had the right balance. It’s turned out really easy to make and to remember. Just once and you are likely to be able to cook them from memory. Not much effort and not much time and you have these tasty little mouthfuls!
1 1/2 cups almond meal
1 1/2 cups gluten free plain flour
1 1/2 cups pure icing sugar
200g melted unsalted butter that has cooled down
3 large free range eggs lightly beaten
approx 100g frozen berries – I like raspberries or blueberries
extra icing sugar for dusting
Preheat your oven to 180 C and take the berries out of the freezer. They don’t need to be completely defrosted for this – you just need to separate them.
Combine all your dry ingredients in a large bowl, taking care to get rid of all lumps and bumps in the almond meal and icing sugar. If you are feeling pedantic you can sift the icing sugar and flour but I normally don’t bother.
Make a well and add the butter and eggs and stir until well combined.
Spoon the mixture into a greased mini muffin tray. I fill it so that it is just below the top, maybe 5/6ths full. This quantity will make 30 – 32 friands. Press your frozen berries into the mixture leaving them half sticking out. I do three raspberries per friand or four blueberries. It will of course depend on the size of the fruit. Put some flaked almonds on top of each. It is a good idea to stick some of them into the mixture so that they don’t all fall off.
Pop them in the oven for 15 – 20 minutes. I check them at 15 and see if they need a bit more. They don’t rise much (no rising agent in this) and will stay quite moist and dense.
Remove and allow to cool in the tray – I find this makes it easier when you take them out. Dust with icing sugar to serve.