Raspberry Almond Friands
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.