Raspberry and Pistachio Friands Episode 3.3
These friands are so easy to make. They are unbelievable good warm, "just out of the oven" with a cuppa.
As a jam maker, I always have raspberries in the freezer. A few years ago my good friend Val Smith found some friand recipes in a magazine. She remembered me explaining to her that friands are often gluten free, or at least easy to convert. So Val gave me a bunch of friand recipes. I have to admit that having modified this one to be gluten free, and it being so good, I haven't ever tried any of the others. This one is just too hard to pass up!
As with ALL gluten free baking, it is essential that you allow the cooked friands to cool in the tray until the tray can be handled with your bare hands. Then, and only then, do you remove them and place on a wire rack to cool completely. This gives the friand ingredients time to solidify, and in this case, enables you to get them out of the tray in one piece.
A friand is a small French cake, often mistaken for a muffin. The principal ingredients are usually almond meal, egg whites, butter and sugar. Typically they are baked in small oval molds or tin. If you don't have a friand tray, they work well as muffins too - use a 1/2 cup muffin tin. And of course you could use "ordinary" wheat based plain flour too ;).
If you would like to watch my video on making these, click the link to my YouTube channel. And don't forget to subscribe to keep up to date with all my recipes.
Recipe
Makes 12
Updated April 2023
As a jam maker, I always have raspberries in the freezer. A few years ago my good friend Val Smith found some friand recipes in a magazine. She remembered me explaining to her that friands are often gluten free, or at least easy to convert. So Val gave me a bunch of friand recipes. I have to admit that having modified this one to be gluten free, and it being so good, I haven't ever tried any of the others. This one is just too hard to pass up!As with ALL gluten free baking, it is essential that you allow the cooked friands to cool in the tray until the tray can be handled with your bare hands. Then, and only then, do you remove them and place on a wire rack to cool completely. This gives the friand ingredients time to solidify, and in this case, enables you to get them out of the tray in one piece.
A friand is a small French cake, often mistaken for a muffin. The principal ingredients are usually almond meal, egg whites, butter and sugar. Typically they are baked in small oval molds or tin. If you don't have a friand tray, they work well as muffins too - use a 1/2 cup muffin tin. And of course you could use "ordinary" wheat based plain flour too ;).
If you would like to watch my video on making these, click the link to my YouTube channel. And don't forget to subscribe to keep up to date with all my recipes.
Recipe
Makes 12
• ¾ cup almond meal
• ¼ cup finely ground pistachios
• 1⅔ cup icing sugar sifted
• ¾ cup GF plain flour
• ¾ tsp xanthan gum
• ¼ tsp GF baking powder
• 5 egg whites
• 125 g butter, melted
• 200 g raspberries (fresh/frozen - no need to defrost)
• 2 tbl finely chopped pistachios (extra)
Preheat oven to 180°C fan/200°C.
Place the almond meal, ground pistachios, icing sugar, flour, xanthan gum, baking powder, egg whites and butter into a bowl. Whisk until just combined. Fold through the raspberries.
Spoon into a 12 x ½ cup lightly greased friand tray or muffin tin.
Sprinkle with the chopped pistachios and bake for 20-25 minutes or until golden and cooked through.
Allow to cool in the trays. Use a palette knife to gently remove the friands and place them onto a wire rack to cool completely.
Updated April 2023
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