Strawberry and Coconut Friands

cooking Time

0:30

serves

preparation Time

0:25

Friands are a familiar fixture at high teas and special events, as a more elegant and refined muffin or cupcake. They are delicate, soft and sweet, usually made with egg whites, almond meal and icing sugar. Fortunately, aquafaba - the brine found in tinned chickpeas - makes a perfect substitute for the fluffy egg whites required to make a standard friand, and this recipe provides a fantastic base for any flavoured friands you like, such as raspberry, pistachio or white chocolate. Your vegan and non-vegan guests will love these, I promise!

Ingredients

80ml aquafaba (the brine found in tinned chickpeas)
150g icing sugar
125g self-raising flour
20g desiccated coconut
50g almond meal
1-2 tsp lemon zest
50ml butter, melted
100g strawberries, quartered
Icing sugar, to dust

Instructions

Preheat oven to approximately 185 degrees Celsius and generously grease a friand tin with vegan butter (if you don't have one a muffin tin will work fine, too).
In a stand mixer, beat aquafaba until soft to stiff peaks form.
Add sugar, flour coconut, almond meal and zest and fold until just combined.
Add butter and mix again until ingredients have just come together.
Spoon mixture evenly into prepared tin and place a few pieces of strawberry into each one. Do not fill the tin moulds to the top as the strawberries will cause it to spill over.
Bake in the oven for approximately 30 minutes, or until friands have started to brown and spring back when touched.
Leave to cool, dust with icing sugar and store in an airtight container until ready to serve.

Strawberry and Coconut Friands

Ingredients

Instructions

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