BLUEBERRY FRIANDS

We have a touch of cabin fever, my daughter has been a little under the weather (nothing serious thankfully) so all the social things get cancelled and we both start to go a little mad after the tenth rendition of Old Macdonald, bless her for putting up with my singing and pretending to enjoy it. The weather has also turned cool again so it’s a nice opportunity to enjoy the slowness of the day and tuck into something from the oven.

I have a soft spot for nutty desserts frangipani tarts, baklava, hazelnut tortes, macarons, the more nuts the merrier for me. One of my other favourites is friands, delicate, dainty and moreish they are perfect for a little treat. The almond meal and eggs mean that they are high in protein and calcium overriding any guilty thoughts about the sugar.

 

These are so very quick to prepare so you could whip up a batch for friends coming for afternoon tea or keep them all to yourself. The fruit choice is very flexible too depending on what you have in the fruit bowl, you can use some chopped apple or stone fruits.

The recipe is adapted from Bills Food, swap for equal parts butter if you desire. 

135g almond meal

220 icing (confectioner’s) sugar sifted

85 Plain sifted flour

8 egg whites

210 Blueberries

150 dairy free margarine melted (I use Nuttelex)

Extra icing sugar for dusting

Makes 12

Preheat oven to 180 degrees Celsius (350 Fahrenheit). Grease and lightly flour a non stick friand tin. Mix together the flour, almond meal and icing sugar. Stir in the egg whites until just combined and then stir in the melted margarine.

Pour the mixture into the tins and place a couple of blueberries on top. Bake for 25-30 minutes until pale and golden. To test, press the friands and they should spring back instead of sinking. Remove from oven and rest in the tin for five minutes before turning out onto wire rack to cool. Dust with icing sugar and store in airtight container. Enjoy!