Choc-hazel­nut espresso friands

makes / 9 prep / 30 min­utes cook / 20 min­utes

Stanthorpe Border Post - - FINDA - Recipe by Ka­t­rina Wood­man Photo by Al Richardson


50g ( 1⁄ cup) raw ca­cao 2 pow­der

2 tbsp gluten-free corn­flour 50g agave su­gar

1⁄ tsp gluten-free bak­ing 2 pow­der

230g (2 1⁄ cups) hazel­nut 4 meal

40g dark choco­late (85% co­coa), finely chopped 100ml light flavour ex­tra-vir­gin olive oil

125g ( 1⁄ cup) honey


80ml ( 1⁄ cup) freshly 3 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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