My baking for Bread and Butter in Bulimba is going very well. One of the delicious things I bake for them are Friands. They have been most popular

Friands or as the french call them “financiers” were very popular a little while back and then as things often do, they dropped off the scene. The french say that the name financier was given to this little mouthful because it became popular in the financial districts.  I have loved the look of them and you can choose your flavour. Any berry makes a lovely filling or lemon or orange zest. These ones are gluten free and if you are allergic to egg yolks this recipe is good as you only use the whites in this tasty treat. They have there own special pan that gives them a pretty design on one end and an oval shape or some are shaped a bit like a gold bar, another reason they might have been given that name.



100g butter
4 large egg whites
1/4 cup plus 2 1/2 teaspoons gluten free plain flour
1 cup pure icing sugar
2/3 cup almond meal
1 teaspoon of vanilla essence
About 40g (about 30 large) blueberries (frozen or fresh)
Extra icing sugar, for dusting
Preheat oven to 190 degrees C (170 degrees C fan-forced).

Grease a six hole non-stick oval Friand pan.

Melt butter over low heat until golden brown and set aside to cool to lukewarm.

In a medium bowl place egg whites

Sift the flour almond meal and icing sugar into the egg whites and stir
Add melted butter and combine well
Place enough mixture to come up 3/4 of the friand tin and then place two of three blueberries in the centre.
Give them a little push under the mixture if needed.
Bake for 25 minutes or until springing to touch. Leave to cool in pan and then carefully remove and dust with icing sugar.
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