I’ve been trying to perfect this recipe for a while, you see my house mate, she’s a coeliac – and aside from that downfall she’s a wonderful person.
But I’ve been attempting to create a gluten free treat that doesn’t taste, or feel, gluten free. One that isn’t chewy or dry, or have a lingering taste of cardboard. One that isn’t healthy, raw or paleo, because sometimes you just want to eat something that our ancestors definitely didn’t eat (they also definitely didn’t consume that “Paleo” smoothie, but whatever). I wanted to make something that tasted like a wonderful nanna made it, something that would satisfy a sweet craving in just a couple of bites.
I had my heart set on lemon and lavender, and well, because i’m me, I had to chuck in some form of tea infusion. Today that’s in the form of an earl grey drizzle.
They come out of the oven perfectly, a slight crunch to the edges and perfectly soft and pillowy in the middle. I just had to stick a candle and some flowers on in a simple makeshift birthday cake. I love birthdays.
If you follow me on Pinterest (which you really should) you would think that I’ve gone insane (in the brain). I’ve been planning for Christmas in July. You should check it out, and also throw your own. It’s all the goodness of Christmas with no pressure or presents!
Christmas aside, let’s move on to the recipe, I promise that it turns out beautiful, moist and light.
Gluten Free Lemon and Lavender Friands – adapted from For my Senses
1.5 Tsp Dried Lavender
Zest of 2 or 3 lemons, depending on size
200g pure icing sugar
80g plain gluten-free flour
125g almond meal
5 egg whites, whipped
Handful of flaked almonds
Turn the oven to 160 and lightly grease a cupcake/friand or financier tin.
In a pan over a medium heat place the butter and crush the lavender buds lightly in your hand. Leave to melt and bubble.
Meanwhile, weigh out and sift together the icing sugar, flour and almond meal in a large bowl.
Check on the butter, you want to take it off the heat when it gains a beautiful nutty aroma and is a light brown colour. Take off the heat and allow to cool.
In a medium bowl whip the egg whites to soft foamy peaks.
Weigh out and strain 180grams of butter into the flour mix, add the lemon zest.
Fold in the egg whites completely.
Spoon into the prepared tin and top with flaked almonds.
Earl Grey Drizzle
1 cup of earl grey tea
Large handful of icing sugar
This is really an easy foray into icing. Chuck your icing in a bowl, and add in splashes of tea and lemon juice until you get the desired consistency, I went with about three tablespoons of tea and a squeeze of lemon.