This is quite possibly the most forgiving and versatile recipe I have ever made. Honestly, I’ve substituted potato flour when I had no plain, mixed almond meal and coconut when I was 50g short, and once, after three nights of no more than 2 hours sleep, I over measured the flour and ended up with a mix that wasn’t quite double, but still yielded 20 perfect little cakes.
Given that these can be made with any kind of ground nut meal, the possibilities are endless. I’ve just recovered from an obsessive need for a certain choc/hazelnut spread (eaten straight out of the jar!) and decided to try and re-create it in friand form using hazelnut meal. It worked and is delicious! Using ground coconut fills the house with the smell of summer as it bakes and creates a lovely moist cake. The more traditional almond meal friand with either peach or raspberry (or both) will always be the favourite in my house, although I think the chocolate coconut I baked today may just top it!
These are a simple treat to prepare and don’t scream ‘Gluten Free!’, in fact, I don’t know anyone who doesn’t love a friand with their mid morning beverage. I just hope that this batch make sit to my Mothers Group tomorrow unlike the last dozen that never stood a chance!
Basic Friand Recipe
150g almond meal
1 ¼ cups pure icing sugar, sifted
¾ cup gluten free plain flour
5 egg whites at room temperature
150g cooled, melted butter
Peach & Raspberry - finely grated rind of 1 lemon
150g mix of peach & raspberries (or as a single fruit)
Choc Raspberry Hazelnut - substitute hazelnut meal for the almond meal
1 T cocoa powder, sifted
150g raspberries
Choc Coconut - substitute ground coconut for the almond meal
1 T cocoa powder, sifted
1. Preheat oven to 200 degrees.
You’ll need a 12 capacity muffin tray, lightly greased. I love my silicone friand/muffin trays. NOTHING sticks!
2. Mix appropriate nut meal, icing sugar, flour and flavouring (cocoa powder or lemon).
3, In a separate bowl, beat the egg whites until frothy. I find the more you whisk, the lighter the end result.
4. Add to the flour mixture and fold in to combine. Stir in melted butter and fruit if using.
5. Spoon the mix into the trays. I use an ice cream scoop to make each friand even, as I apparently have an inability to bake without either ending up with left over mix, or not enough!
6. Bake until golden. This can take anywhere from 20 minutes in a decent oven to the 40 minutes it takes in my geriatric one.
7. Cool in the trays for around 10 minutes then turn out and cool.
Brew yourself a hot cup of coffee, pinch a piping hot friand, grab the latest baby magazine and sit and relax! (even if just long enough to eat the friand in one bite before the little one wakes.)




















