Happy sprouting, baking and cooking!
x Danielle
125g pistachio nuts
160g butter, unsalted
100g gluten free flour
200g coconut palm sugar
6 egg whites
1 punnet of raspberries
Preheat your oven to 180°C. Grease a friand or muffin tray with butter.
Add the pistachio nuts to a high-powered blender and blend into a fine meal. Make sure not to over blend as then you’ll have pistachio nut butter! Set aside.
Add the butter to a saucepan and melt over a low heat, then set aside to cool slightly.
Add the ground pistachio nuts, gluten free flour and coconut palm sugar to a bowl, mix to combine.
In another bowl beat the egg whites into stiff peaks. Gently add the flour mixture bit by bit, making sure to fold this in to retain the air in the egg whites. Pour the melted butter down the edge of the bowl and fold this in to combine.
I use an ice cream scoop to fill each friand/muffin mould with the mixture. Top with 1-2 raspberries.
Bake in the oven for 20-25 minutes until a lovely golden-brown colour. Allow the friands to cool in the pan before removing them. Enjoy!
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Unit 4, 28 Dell Road
West Gosford NSW 2250
Phone: (02) 9037 0894
