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.
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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! 
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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.
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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.
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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.
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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!
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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!
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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, 

Ingredients
  • 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
Method
  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.

 

 

 

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