Raspberry White Chocolate Friands (Gluten-Free Option)
Raspberry white chocolate friands are a versatile recipe that can be easily adapted to give different fruit-based flavour variations. You can replace the raspberries with blueberries, passionfruit pulp, rum-soaked raisins, stewed rhubarb, or home-grown rosellas (edible hibiscus). You can also try making your own candied fruit either as a main ingredient or a decoration. See here for more detailed instructions on how to make candied fruit.
If you want to make a gluten-free version of this recipe, you can use a commercial gluten-free flour mix available in most major supermarkets. You can also make up a mixture of rice and tapioca flours with potato starch as described here. Also check that the icing mixture you use does not have wheat-based flour added to it.
180 g butter
100 g almond meal
85 g plain flour
230 g icing mixture
100 g white chocolate chips
125 g raspberries
6 egg whites
¼ tsp vanilla bean paste
Pre-heat oven to 180 °C (fan-forced). Place butter in a small saucepan and put over low heat until just melted, then let cool slightly. In a large bowl, mix together almond meal, plain flour, icing mixture, and white chocolate chips. Beat egg whites with vanilla bean paste and add to dry ingredients. Crush 75 g raspberries with a fork and mix into the batter (keep the rest of the raspberries to decorate the top of the friands). Mix in the melted butter to complete the batter and fill into greased friand tins. Scatter the remaining 50 g whole raspberries over the surface of the batter. Bake for 25-30 min or until a skewer inserted in the centre comes out clean. Let cool slightly before removing from tins. Makes 12.