Rasp­berry Al­mond Friands

Recipes+ - - Contents -

MAKES 9 PREP 20 min­utes + cool­ing COOK 20 min­utes COST $1.95 each

½ cup quinoa flakes

¼ cup firmly packed brown sugar

¼ cup gluten-free plain flour,

plus 2/3 cup ex­tra, sifted

40g low-fat dairy-free mar­garine,

plus 150g ex­tra, melted, cooled

11/3 cups al­mond meal (ground al­monds) 5 egg whites, lightly whisked

1 tea­spoon finely grated or­ange zest 1¼ cups pure ic­ing sugar, sifted

125g frozen rasp­ber­ries

Pre­heat oven to 180ºC/160ºC fan-forced. Grease a 9-hole (½-cup) oval friand tray. Com­bine quinoa, brown sugar and flour in a bowl. Rub in mar­garine to make crumbs.

Com­bine ex­tra mar­garine, al­mond meal, egg white and zest in a sep­a­rate bowl. Fold in ic­ing sugar and ex­tra flour un­til just com­bined. Spoon into pre­pared holes. Push a few rasp­ber­ries into each friand, then sprin­kle tops with quinoa crum­ble mix­ture.

Bake for 20 min­utes or un­til a skewer in­serted at cen­tres comes out clean. Cool in tray for 5 min­utes, then trans­fer to a wire rack to cool.

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