Raspberry Coconut Friands

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Makes 36


  • 120g almond meal
  • 150g pure icing sugar
  • 65g coconut flour
  • ½tsp gluten free baking powder
  • 5 eggwhites (150g)
  • 125G unsalted butter melted
  • 150g raspberries
  • 1 lemon zest
  • 50g slivered pistachio nuts


Preheat oven to 170°C. Sift the dry ingredients together. And whip the egg whites to soft peak. Fold in the dry mix with the melted butter, then fold in the nuts and berries. Spoon into well-greased mini muffin tin and bake for 10-12 minutes until golden and a skewer comes out clean when inserted. Allow to sit for a few minutes then turn out and allow to cool.