Strawberry and Coconut Friands
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!
- 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
- 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.