Usually while shooting Amelia somehow manages to plan out our recipes for each day to include some sort of sweet treat so that we have something delicious to nibble on with an afternoon cup of tea. The Grains book that we are currently shooting has been wonderful; cakes, crumbles, muffins, cookies… the list goes on. However last week we found ourselves with a whole day of soups, stews and salads and although we had a wonderful lunch, when it got to that time in the afternoon that calls for a cup of tea we had nothing to accompany it. So, inspired by all the amazing grains, nuts and fresh fruit around us we decided to whip up these cute little friands. They are so easy and quick to bake that we just couldn’t resist!!
Here’s the recipe:
75g ground hazelnuts (process whole roasted hazelnuts)
45g plain wholemeal flour
120g icing sugar, sifted
1/2 tsp baking powder
4 (140ml) egg whites
110g butter, melted
Raspberries to decorate
Preheat the oven to 190°C and line a mini muffin tray with paper cases (you can make these in a bigger muffin tin, if you do make sure you adjust the cooking time). Put all of the dry ingredients in a large bowl and mix to combine. Gradually add the egg whites to the dry ingredients, mixing with a whisk in between each addition. Whisk in the butter until just combined. Spoon the mixture into the prepared tray and top each with a raspberry. Bake for 10-15 minutes.
Let the friands cool and then enjoy with a cup of tea. It’s that easy… a great recipe to have up your sleeve when that dreaded afternoon sugar craving comes a calling!
The other great thing about these is that you can easily change the flavour combinations, use any fruit to top your friands and you can also substitute the ground hazelnut with almond meal or ground pistachio… the possibilities are endless!!!