Christmas Stollen Friands
Serves
12
Total Time
35mins
Calories
321
Gluten free, and so delicious, mix up a batch the day before for any special occasion breakfast. You will get approximately 12-16 muffin sized friands out of this mixture.
- Unsalted butter150 gmelted
- Marzipan75 gcubed
- Pistachios50 gshelled
- Blanched almonds150 g
- Quinoa50 g
- Raw cane sugar250 g
- Ground cinnamon2 teaspoons
- Orange zest1 tablespoon
- Almond extract½ teaspoon
- Vanilla bean paste2 teaspoons
- Pink himalayan salt flakes1 pinch
- Egg white5
- Dried cherries50 g
- Candied mixed fruitas needed
- Icing sugaras needed
Ingredients
- 1. Brush a couple of friand tins with melted butter. Or place liners into a muffin or cupcake tin
- 2. Add blanched almonds and quinoa to a clean baking sheet
- 3. Put into a cold oven set to 200°C for 10 minutes
- 4. Remove and cool. Keep the oven set to 200°C
- 5. Place cooled almond quinoa mix and sugar into Thermomix bowl
- 6. Blitz with MC on - 20 sec, speed 8
- 7. Then add ground cinnamon, orange zest, almond extract, vanilla bean paste, pink Himalayan salt flakes and egg white to the TM bowl
- 8. Blend with MC on - 20 sec, speed 8
- 9. Scrape down sides of TM5 bowl
- 10. Pour melted butter into the TM5 bowl slowly while you blend:
- 11. Blend - 20 sec, speed 8
- 12. Then add marzipan, dried cherries and pistachios to the TM bowl
- 13. Stir through using your spatula
- 14. Divide between prepared friand holes
- 15. Decorate the top of each friand with either a sliver or slice of the candied clementine
- 16. Bake until risen and fragrant - 15 min, 200°C
- 17. Dust with icing sugar if desired
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
