The good thing about these, is there’s not a lot of flour, so using gluten free flour (which often gives not as good a result as “regular” flour) doesn’t matter much to the end result. I used a muffin tin for these, but if you have a friand tin, that’s even better. Whenever I made something that uses the yolk of an egg only, I freeze the white in a tiny container. After a while I get sick of all the little containers building up in the freezer, and look for something to use them in.
5 lightly beaten egg whites;
1 & 1/3 cup almond meal;
2 tsp lemon rind;
1 tbsp lemon juice;
1 & 1/2 cups icing sugar;
2/3 cup gluten free plain flour;
150g melted butter;
2 cups blueberries.
Preheat oven to 170 celcius (fan forced). Grease a 12 hole muffin pan. Put all ingredients except the blueberries in a bowl and mix. Spoon into muffin pan. Top with berries.
Bake 20 to 22 minutes. Friands should be golden and firm.
I love the sensation of popping rocks in confectionery, but I am never sure with commercial confectionery if the rocks are gluten free, so when I found some in a packet, I bought them and stashed them in my bulging, messy pantry “just in case”.
As my daughter is a Nutella freak, I decided to make this Nutella Mousse, and in a naughty mood, “decorated” it with popping rocks before handing dishes over to my family.
Well, I thought it was funny anyway!
100g dark chocolate buttons (or chop up some chocolate if you have it in block form);
300ml of chilled thickened cream;
1/2 cup Nutella.
Melt chocolate, either by placing it in a heatproof bowl over a pan of simmering water (don’t let the bottom of the bowl touch the water), or melt it in the microwave. I prefer 30 second bursts, stirring in between.
Let it cool for 5 minutes, meanwhile beat the cream until soft peaks form.
Add the Nutella to the cream and gently whisk until combined, then gently fold the chocolate through, marbling it if you like. Spoon the mixture into serving glasses, just before serving sprinkle with the popping rocks.