24/04/2026
Gluten Free Almond Friands ✨🫐
These are guaranteed to be a real crowd pleaser and they were super easy to whip and pop in the oven for unexpected guests that everyone can eat!
Followed a recipe and will be making these again soon! Recipe on her website & below 👇
Coconut & Almond Friands
* 100 g butter
* ⅓ cup sugar
* 1¼ cups almond flour
* ½ cup fine desiccated coconut
* lemon zest of 1
* 5 medium free-range egg whites (or 4 large)
* pinch of salt
* ½ cup fresh blueberries
* icing sugar to dust optional
* Preheat oven to 180degC. Lightly grease 8 friand moulds with a little butter. If you don’t have friand moulds just use a medium muffin tray. Add 1-2 tablespoons of caster sugar to one of the moulds and move mould around so that the sugar sticks to the butter.
* Melt butter and sugar together, stir until well combined, then leave to cool on the bench.
* In a large mixing bowl, combine ground almonds, coconut and lemon zest
* In a separate mixing bowl, Whisk egg whites with a pinch of salt until soft, foamy, floppy peaks form (do not over-whisk until stiff peaks – you’re not making meringue!).
* Add cooled melted butter mixture and whipped egg whites to ground almonds. Use a large metal spoon to fold all the ingredients together, until a uniform batter – it will be a very light foamy batter. Do not over-mix so as to keep as much air inside the batter as possible.
* Spoon into greased pans, dividing mixture equally, and only filling two thirds to three quarters of the way up the sides. Top each one with a few berries and very lightly push them a little into the batter.
* Bake for 18-22 minutes until risen, light golden on top and just cooked through in the centre (a wooden skewer inserted in the middle should come out clean).
* Leave to cool in the muffin pan for a few minutes before removing with a blunt knife – they should pop out easily. Transfer to a wire rack to cool and dust with icing sugar if using.
