Gluten-free Raspberry and Lemon Friands

If you’re gluten free and can’t find any delicious cakes to eat – then this one’s for you. If you’re not gluten free and want a delicious cake to eat – then this one’s for you. Gluten-free or not gluten-free, either way, it doesn’t matter. Because these raspberry and lemon friands will satisfy your dessert cravings, especially if you’re gluten free and never have the chance to eat a good cake.
The flour is replaced with almond meal and gluten-flour plain flour. They are extremely moist and slightly dense – but not too dense; it’s dense in a good kinda way. I also love the classic combination of raspberry and lemon! 
Friands are basically small french cakes that are similar to muffins. I decided to bake mine in a bar tin (found here) but you can use a normal muffin tin.
If you’ve been following me, you may know that I am in grade 10 and are on school holidays – which is the time I usually upload my posts since I don’t have time during school.
So I’ve been uploading quite regularly because I bake everyday on the holidays (literally), and you’re probably thinking that I don’t have much of a life.
But I really enjoy doing it! And being gluten-free; I usually make gluten-free food for myself as well as another dessert on top of that. My family seems to think that gluten-free food is not normal, but it is completely normal! When something is gluten-free, it doesn’t mean that it will have a weird texture or flavour because these friands are absolutely phenomenal – and it’s their loss if they’re for not eating it!
I’m also going to this place called Girraween National Park in south Queensland so there won’t be many blog posts next week. But I will take heaps of photos and most likely blog about my experience (and complain about the freezing cold weather). My friend and I are planning to make a naked cake on the last week of holidays – so get excited for that!
As always, thank you for reading and I hope you give these a go (even if you’re not gluten free!). They are extremely easy to make – you simply mix all the ingredients together and you’re done. So here is a quote by the extraordinary Maya Angelou:

“If you are always trying to be normal, you will never know how amazing you can be”.

To me, the quote has a lot to do with challenging the social norms and escaping your comfort zone. This occurs through the decisions we make –  in terms of taking the road  “less travelled by” (from the heavily over used poem, The Road Not Taken, by Robert Frost). Its message will always resonate with me and I hope it does the same for you. But it’s up to your interpretation.


Gluten-free Raspberry and Lemon Friands

Makes approximately 12 muffin-sized or 8 petite loaf friands, 

  • 1 cup (120g) almond meal
  • 1⅔ cups (260g) icing sugar, sifted, plus extra for dusting.
  • 3⁄4 cups (95g) gluten-free plain flour, sifted (I use Bob Mills)
  • ½ teasoon of baking powder.
  • 5 egg whites
  • 125g unsalted butter, melted
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of finely grated lemon zest (about 1 lemon)
  • 1½ cups (180g) frozen raspberries
  1. Preheat oven to 160°C.
  2. In a large bowl, mix together the almond meal, sugar, flour and baking powder.
  3. In a separate bowl, add the egg whites, butter, vanilla, and lemon zest – then whisk to combine.
  4. Add the dry mixture to the wet mixture, and mix until well combined.
  5. Spoon the mixture into a lightly greased 12 x ½-cup-capacity (125ml) cupcake tin or petite loaf pan. Top with the raspberries and bake for 20-25 minutes or until cooked (depends on size of tin) when tested with a skewer.
  6. Remove from the tins and place on a wire rack to cool. Dust with the extra icing sugar to serve.


Friand recipe adapted from Donna Hay.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s