I decided to give another friand recipe a go for this week’s post, as unfortunately I didn’t have the time to experiment with drinks for the first part of the Fiesta Friday Anniversary.
I tend to have a habit of picking friand recipes that, despite extensive experimentation, don’t often tick all the boxes for flavour, texture and still-good-the-day-after. As I love friands, and am really picky and so set the bar quite high for myself. So I decided to turn to the Gluten Free Dessert Bible, as I had noticed that it did in fact have a good looking friand recipe, for which I had all the ingredients already in the cupboard. However, it seems to me that I will also need to start keeping a stock of walnuts and pecans in the pantry for baking purposes, as I couldn’t help but notice that a lot of the recipes I have bookmarked to do in future posts make use of those two delicious nuts. And I do like to be prepared in-case the baking urge suddenly takes me!
These friands originally used unsalted butter. However, as I happened to have salt reduced, kosher nuttelex in the fridge – it being one of the brand’s many versions, but also the only one I can find that’s salt reduced and has the good for baking stamp – I decided to use that instead so that this recipe would also be dairy free! It worked like a charm! Now, while there are quite a few little steps to this recipe, one thing I will add is that you don’t strictly need the lime syrup at the end. If you’re not a huge sweet tooth you can get away by having these friands dusted with icing sugar or not. I liked mine without any sort of add on, and a hot cup of tea! But for that extra touch of decadence I would add the syrup, and serve them perhaps with some whipped coconut cream, or dollop cream if you don’t mind the dairy!
Also I would like to shout out to the wonderful Emma and the wonderful Andrew! My friend Emma gave me a set of stackable cake stands for christmas, one of which I used here, and for a christmas awhile back it was Andrew who got me the friand pan. So thanks to both of you! You two are such thoughtful friends! And a wonderful FF to all the rest!
Adapted from The Gluten Free Dessert Bible’s
Lime, Coconut and Pistachio Friands
Makes: 10, Prep: 25-30 mins, Cook: 20-25 mins (or a bit more if you like them drier)
- 180g nuttelex (I used the kosher, salt reduced one, or 180g unsalted butter), melted and cooled to room temp.
- 100g ground pistachios
- 50g pistachios, roughly chopped
- 1/2 cup/75g gluten-free plain flour
- 1 cup/160g icing sugar
- 5 egg whites
- Zest of 1 lime
- 30g dessicated coconut
- 1/4 cup/55g caster sugar
- 1 tbsp/20ml lime juice
- 1.5 tbsp/30ml water
- Preheat the oven to 190C, or 170C for a fan-forced oven.
- Grease ten holes in the friand pan.
- Sift the flour and icing sugar into a bowl, and then whisk in the dessicated coconut, lime zest and ground pistachios.
- Beat the egg whites until frothy, and then gently fold them into the flour mixture until just combined.
- By this stage the nuttelex should be room temperature, so you can fold it into the egg and flour mix now.
- Spoon or pour the mix into the ten holes. You don’t need to overfill them, believe me, as the mix will rise while baking.
- Sprinkle the chopped pistachios on top of each, and bake for 20-25 mins, or until a skewer inserted into their centres comes out clean.
- Now’s the time to prepare the syrup, as you should cool the friands in the tin for about five or so minutes.
- So, combine the caster sugar, lime juice and water in a small saucepan over medium heat and bring to the boil. Cook for 1-2 mins, or until the mix becomes syrupy. Set aside.
- Turn the friands out onto a wire rack, and spoon the warm syrup over the top of them and then leave them to cool completely.