Choc-hazel­nut espresso friands

makes / 9 prep / 30 min­utes cook / 20 min­utes

The Daily Examiner - - MEAL PLANNER - Recipe by Ka­t­rina Wood­man Photo by Al Richard­son In­gre­di­ents

50g (1⁄2 cup) raw cacao pow­der

2 tbsp gluten-free corn­flour 50g agave sugar

1⁄2 tsp gluten-free bak­ing pow­der

230g (2 1⁄4 cups) hazel­nut meal

40g dark choco­late (85% cocoa), finely chopped 100ml light flavour ex­tra-vir­gin olive oil 125g (1⁄3 cup) honey 80ml (1⁄3 cup) freshly brewed espresso

5 egg whites

10 hazel­nuts, thinly sliced

1. Pre­heat oven to 180C/160C fan-forced. Grease nine 110ml ca­pac­ity friand tins and line with strips of bak­ing pa­per, al­low­ing the sides to over­hang.

2. Sift the cacao, corn­flour, sugar and bak­ing pow­der into a large bowl. Add the hazel­nut meal and half the choco­late. Stir to com­bine. Make a well in the cen­tre.

3. Com­bine the oil and honey in a heat­proof bowl. Mi­crowave on high for 30 se­conds or un­til honey is runny. Stir in the espresso. Use a balloon whisk to whisk the egg whites un­til just frothy.

4. Add the oil mix­ture and whites to the well in the cacao

mix­ture. Gen­tly fold to com­bine.

5. Di­vide among pre­pared tins. Sprin­kle with sliced hazel­nuts and re­main­ing choco­late.

6. Bake for 20 min­utes or un­til a skewer in­serted in the cen­tre comes out clean. Cool in tins for 5 min­utes. Trans­fer to a wire rack to cool.

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