These friands are gluten and dairy free and taste like cumulus at dawn. It's strawberry season so I used fresh strawberries but you could put any kind of berry in - even something frozen like a frozen raspberry. This recipe makes about twelve in small shallow muffin baking thingo.
You will need:
1.5 cups pure icing sugar
1.5 cups almond meal
0.5 cup gluten free plain flour
3 eggs
180 g Copha
Fresh strawberries
1.5 cups pure icing sugar
1.5 cups almond meal
0.5 cup gluten free plain flour
3 eggs
180 g Copha
Fresh strawberries
Melt the Copha on the stove and prepare some ice water in a high rimmed baking tray to stand the pan in after the Copha has melted.
While Copha is cooling brush your baking holes with some of the Copha.
Mix sifted icing sugar, almond meal and gluten free plain flower. I cheat and don't sift and use a stick mixer to combine.
Create a well in the dry ingredients and add whisked eggs and cooled Copha.
Mix with a wooden spoon to being with and then bring in the stick mixer.
Fill baking holes to the brim with mixture.
Cut strawberries so as to fit in the centre of the holes. And put in slices of strawberries.
Bake for twenty minutes plus at 180 degrees celsius fan forced.
While Copha is cooling brush your baking holes with some of the Copha.
Mix sifted icing sugar, almond meal and gluten free plain flower. I cheat and don't sift and use a stick mixer to combine.
Create a well in the dry ingredients and add whisked eggs and cooled Copha.
Mix with a wooden spoon to being with and then bring in the stick mixer.
Fill baking holes to the brim with mixture.
Cut strawberries so as to fit in the centre of the holes. And put in slices of strawberries.
Bake for twenty minutes plus at 180 degrees celsius fan forced.
Allow to stand and dust tops with icng sugar.
