meet my tasty little friend, le friand. it may not be known as such in la france, perhaps bearing more of a resemblance to a cake called un financier. all these italics are making me feel slanty, as in, slanting towards another friand. these are an excellent prune delivery system.
0.5c (75g) plain gluten free flour
0.75c (100g) icing sugar, sifted (i wonder if brown sugar or panela would work?)
1.5c almond meal
4tsp (heaped) no-egg, mixed with 2tbs water in a small bowl
150g melted nuttelex
200g pitted prunes, roughly chopped
3 drops each of almond essence and brandy essence (optional)
preheat oven to 140C
sift the flour and icing sugar into large mixing bowl. stir in almond meal, no-egg and melted nuttelex. fold in prunes and essences (if using). spoon mixture into mini muffin pans (silicone is the best, paper may stick) and bake for 20 minutes or until golden brown (when a skewer is inserted into centre, it should come out clean). bake for longer if using regular-sized muffin or friand pans.
0.5c (75g) plain gluten free flour
0.75c (100g) icing sugar, sifted (i wonder if brown sugar or panela would work?)
1.5c almond meal
4tsp (heaped) no-egg, mixed with 2tbs water in a small bowl
150g melted nuttelex
200g pitted prunes, roughly chopped
3 drops each of almond essence and brandy essence (optional)
preheat oven to 140C
sift the flour and icing sugar into large mixing bowl. stir in almond meal, no-egg and melted nuttelex. fold in prunes and essences (if using). spoon mixture into mini muffin pans (silicone is the best, paper may stick) and bake for 20 minutes or until golden brown (when a skewer is inserted into centre, it should come out clean). bake for longer if using regular-sized muffin or friand pans.
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