Monday, 22 June 2015

Lime and Raspberry Friands (Gluten Free)


5 egg whites, lightly beaten
1 1/3 cups almond meal
2 teaspoons finely grated lime rind
1 tablespoon lime juice
1 1/2 cups pure icing sugar, sifted
2/3 cup gluten-free plain flour
150g butter, melted, cooled
1 1/2 cups frozen raspberries


  1.  Preheat oven to 190C/170C fan-forced. Grease a 12-hole, 1/3 cup-capacity muffin pan. Combine egg white, almond meal, lime rind, lime juice, icing sugar, flour and butter in a bowl. Divide mixture evenly between holes of prepared pan. Top with raspberries.
  2. Bake for 20 to 22 minutes or until golden and firm to touch. Stand in pan for 2 minutes. Turn onto a wire rack to cool. Serve


 X Grace

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