Blueberry & Pomegrante Friands
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 10 minutes
Baking time: 15-20 minutes
- Butter or oil to grease the friand tins
- 1 1/4 cups almond meal (ground almonds)
- 1/2 cup coconut flour (sifted to get rid of any lumps)
- 1.5 teaspoons baking powder
- 1 teaspoon bicarb of soda
- 4 eggs, at room temperature
- 1/2 cup coconut milk
- 120g/4ozs. extra virgin coconut oil, melted
- 3/4 cup honey
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 small pomegranate
- 1 cup icing sugar, sifted
Step 1 - Preheat oven to 170C/338F. Butter or oil the friand tins. As these are very light and fluffy friands I place a little square of baking parchment in the bottom of the tin to ensure that they slip out of the tin easily.
Step 2 - Whisk the almond meal, coconut flour, baking powder and bicarb of soda in a bowl. Whisk the eggs, coconut milk, coconut oil, honey and vanilla in a jug. Make a well in the centre of the dry ingredients and add the wet mix stirring well. Add the blueberries and place back into the jug to pour and divide among the friand tins. Bake for 18-20 minutes or until a skewer inserted comes out clean.
Step 3 - You can leave them as it is and just sift some icing sugar on top and keep them as blueberry friands but I like a bit of icing on top. Mix the icing sugar with a tiny bit of water and a squeeze the juice of half of the pomegranate. You want it to be thick enough to make an icing. Drizzle or dollop the icing on top and then sprinkle with pomegranate seeds.
Note: These freeze well but I would freeze these without the icing and pomegranate seeds.