Gluten-free raspberry & lime friands
Recently I came across this recipe from the taste.com.au website and I have to say, it's a keeper. The friands are delicious & simple to make. The combo of lime & raspberry is a winner - the flavours go so well together. These gluten-free raspberry & lime friands will delight your tastebuds - whether you are gluten free or not.
A couple of pointers on the recipe. I would recommend using fresh limes and raspberries if you can source them. Otherwise, frozen raspberries will do the trick, but just be wary of the amount of liquid that will come from them once they thaw. When baking with frozen raspberries, I always prefer to sit them in a sieve over the top of a bowl & allow them to thaw so that some of the liquid drains from them.
For my Australian readers, here are pics of the gluten-free flour I used - which I found in the gluten-free isle of my supermarket.
Here is the gluten-free pure icing sugar - I found this with regular icing sugar in the baking isle. It's much coarser than the usual soft icing sugar.
Now all you need to do is bake them & enjoy!
5 egg whites, lightly beaten
1 1/3 cups almond meal
2 generous teaspoons of finely grated lime zest
1 tablespoon of lime juice
1 1/2 cups gluten-free pure icing sugar, sifted
2/3 cups gluten-free plain flour
150g melted butter
A punnet of fresh raspberries or approximately 1 1/2 cups frozen raspberries
What to do
- Pre-heat your oven to 190 C static or 170 C fan bake.
- Grease your 12 hole friand tin (or use a 12 hole muffin tray instead)
- In a large bowl add the dry ingredients (remember to sift the icing sugar) followed by the lime juice & zest.
- Melt butter & set it aside to cool slightly.
- In a separate bowl, lightly hand whisk the egg whites until they are frothy - but don't overdo it. You just want to get some air into them.
- Add the egg whites to the dry ingredients.
- Start stirring the mixture & then quickly add the melted butter. The reason you need to stir whilst adding the butter, is to prevent the butter from cooking the egg whites. Hopefully your butter will have cooled down enough by now to prevent this.
- Divide the mixture evenly between the friand or muffin holes.
- Place three or four raspberries onto the top of each friand & press down lightly. If your frozen raspberries have turned mushy, you could spoon them on the top instead.
- Bake for 20 minutes or until the friands are golden around the edges, risen nicely & are firm to touch.
- Remove from oven & cool on a wire rack.
If you're serving these for morning or afternoon tea, arrange on a plate & dust with a little icing sugar.
Click on the following link to view the original recipe