Everyone knows peanut butter and chocolate go together perfectly… so let’s head to the kitchen and start cooking these scrumptious friands!
Friands are small almond-based cakes, perfectly moist and delicious. This recipe is made using the amazing “Anything But Ordinary Plain Flour” from The Natural Food Emporium. It’s packed with gluten-free wholegrains and starches for wholesome and gluten-free baking adventures.
Picture and recipe by The Natural Food Emporium.
10 min + 25 min in the oven - makes 12 friands
- 60g Anything But Ordinary GF Flour
- 20g cornflour
- 120g icing sugar
- 90g coconut sugar, powdered (you can simply process regular coconut sugar in a food processor/blender)
- 120g almond meal
- 150g dark chocolate chips
- 170g butter, melted
- 100g crunchy peanut butter
- 6 egg whites
- 50g chopped dark chocolate
- 1 tbsp icing sugar to serve
You will need: 12-hole friand tray, baking paper, electric or hand whisk.
This recipe is gluten-free (depending on your choice of flour and chocolate).
Best eaten fresh but can be kept in an airtight container for a couple of days.
- Preheat oven to 160ºC and line a 12-hole friand tray with baking paper.
- Sieve Anything But Ordinary Plain Flour, cornflour, icing sugar and coconut sugar into a large mixing bowl.
- Add almond meal and whisk together then mix in the chocolate chips.
- Mix melted butter with peanut butter and stir until combined and smooth.
- Beat egg whites until foamy.
- Pour butter mix and beaten egg whites into the flour and chocolate. Mix well with a wooden spoon.
- Scoop out ⅓ level cup of mix for each friand. Scatter some chopped chocolate on top of each one.
- Bake for 25 minutes, rotating tray half way.
- When cooked they should be pale brown, domed in the middle and a skewer comes out clean. Cool on wire racks.
- When ready to serve sieve icing sugar on top.
Make this recipe at home! You can add: GF Anything But Ordinary Plain Flour, CharCol Springs pastured eggs and NuttaButta crunchy peanut butter from the Dinner Twist Marketplace.