I have been gluten free for about 6 weeks now and everyone keeps asking me do I feel better. Honestly Not Yet, but I am hopeful that one morning soon, I will hop out of bed like a new woman!….
The really big down side of going gluten free is the price of goods – over €4 for a loaf of bread and dont get me started on the cakes. These however are the perfect antidote to having to resort for paying through the nose for hockey pucks. Light, delicious full of flavour and really easy to make – I had to reblog this since it is about all I am making lately!
Makes about 12
6 oz of butter
4 oz icing sugar
4 oz ground almonds
2 oz gluten free white flour mix
5 egg whites
1 tsp lime juice
Zest of 2 limes
2 oz desiccated coconut lightly toasted
3 oz blueberries
2 of Flaked coconut
Melt and brown the butter in a small heavy saucepan. – make sure to watch it carefully until the butter turns brown. Make sure not to let go black – start again if that happens. Pour butter through strainer and discard the stuff in the strainer.
Mix the flour, sugar and almond flour together.
Add the egg whites and lime juice and gently mix until they are incorporated
Tip into mixer and using paddle mixer, beat in the melted butter in a gentle but steady stream
Fold in the desiccated coconut and lime zest
Spoon mixture into bun cases sitting in a metal tin or into silicone financier moulds
Push in the blueberries and sprinkle over the coconut flakes
Bake in oven for 12 – 15 minutes until firm to the touch and a skewer in the centre comes out clean
Leave to cool if they are in silicon moulds otherwise remove bun cases from metal tins after about 5 minutes
These little beauties are really delicious; you can use raspberies or chopped ripe pear as an alternative.
This recipe came from my time in Dublin Cookery School and in turn I think came for the lovely Sally who used to work there!