Who loves a good friand as much as I do? All that lovely light fluffy egg white, rich butter and crunchy toasted nutty flavour. Add some fresh tangy raspberries, zesty lime and a drizzle of dark chocolate and you have a sensational treat everyone will adore. So much to love!
I am very fond of macadamias, as most folks would already know, so using them in place of the usual almond meal seemed like a very reasonable and tasty idea – boy was I right.
It has been a while between posts for me – I realised yesterday that I made these little beauties for the blog back in November last year! How time flies.
As with most of us, life is hectic in the lead up to Christmas. It is a big deal in our house and we like to dedicate time to enjoying the magic that comes with it. It is also a big month for birthdays, including mine, so there is little time to stop, sit and reflect and even less time to post! Added to the mix this year was the unfortunate news, (given to me on my birthday, mind you), that I was to lose my job at the end of December. While I was fully aware this was a possibility, given I was on contract, I have to admit I went into a bit of a tailspin upon finding out. I think I needed some time to think through this, focus my energy on my family and just enjoy the small things. So that is what I have been trying to do. Some days I do it well, others, not so much … but I am working on it.
Something that has kept me grounded, as always, is getting the kitchen and making something delicious. The process of bringing flavours and textures together and making them into something new and nourishing gives me all sorts of warm fuzzy feelings and restores my sense what’s important and how to achieve amazing results one-step-at-a-time. There is still much work to be done finding another job and getting that side of life back on track, but in the meantime, there is family, food and fun to be had spending time at home with my loves and I aim to cherish it as much as I can.
These little cakes are super easy to bring together and the aroma that fills the house while they are cooking will send your taste bud into overdrive! I have been using Ghee a lot more in my baking, as it is easy on my sensitive tummy, but also adds an incredibly rich and strong flavour, particularly when paired with nuts.
Using the zest and juice of lime then cuts through the heaviness of the nuts and fats, which is also then lightened by the addition of fluffy egg whites. To add back a little fresh sweetness, I have added raspberries, which are divine when in season as they are in Australia at the moment.
Adding the dark chocolate was a little indulgence I decided on at the end, it adds some gorgeous bittersweet bite and compliments the raspberries and nuts in all sorts of good ways.
You can serve these at room temperature or if you want true eating pleasure, warm through and serve with a scoop of your favourite ice cream, (lactose-free of course). You will be thanking me, I guarantee it!
Here’s how it all came together;
#glutenfree #lowlactose #fullflavour
- 5 egg whites, room temperature, lightly beaten
- 1⅓ cups macadamia meal
- 2 teaspoons finely grated lime rind
- 1 tablespoon lime juice
- 1 cup gluten free icing sugar
- ⅔ cup gluten free plain flour
- 100 grams ghee (or unsalted butter), melted & slightly cooled
- 1 cup fresh or frozen raspberries
- 6 - 8 squares dairy free dark chocolate, melted (optional)
- icing sugar to decorate (optional)
- Preheat oven to 190 degrees Celcius (non fan-forced).
- Lightly grease a 12 hole, ⅓ cup capacity friand or muffin pan - (I used a square version).
- Using a food processor, pulse macadamias slowly until they are broken down into a meal.
- In a large bowl, whisk egg whites until slightly fluffy.
- Add macadamia meal, lime & lime juice.
- Sift in icing sugar and gf flour.
- Add melted ghee and whisk to combine.
- Fold through ¾ cup of raspberries.
- Using 2 spoons or similar, fill each hole approximately ¾ full.
- Top each with remaining raspberries.
- Bake for about 20 minutes, or until skewer inserted in the middle comes out mostly clean.
- Allow to cool in pan for at least 5 minutes before turning onto wire rack to cool.
- Melt dark chocolate in heat proof jug or bowl in 30 second increments in microwave or on stovetop over medium heat.
- Using a teaspoon, coat the spoon and slowly drizzle a small amount over each friand.
- Sift icing sugar over the top.
So there you have it, a little delayed in posting, but none-the-less delicious for your eating pleasure! I hope you like these Macadamia Friands as much as we do.
So tell me, what is your way of coping when sh*# hits the fan in your life? Where do you find solace?
I’d love to hear from you, so hit me up with your best strategies!
Cook! Eat! Enjoy!