These little Australian cakes made with ground almonds and buckwheat flour are deliciously crisp on the outside and soft in the middle. Studded with chocolate chips and flavoured with cinnamon, they're a complete delight. They're gluten-free too and as a bonus are super easy to make.
Whisk the aquafaba with the salt in a mixing bowl until frothy. It doesn't need to form peaks.
6 tbsp aquafaba, 1 pinch sea salt
Sift in the icing sugar, flour and cinnamon, then add the ground almonds. Fold into the aquafaba until everything is just mixed.
90 g icing sugar, 45 g buckwheat flour, ¾ tsp ground cinnamon, 60 g ground almonds
Pour in the olive oil and stir that in until it's properly incorporated.
60 ml extra virgin olive oil
Stir in the chocolate chips.
35 g vegan dark chocolate
Divide the batter between 12 greased mini muffin moulds. I use silicone for ease of removal, but tin is good too. Just make sure you've oiled it well. Scatter a few almond flakes over the tops, if using.
10 g flaked almonds
Bake in the middle of the oven for 20-25 minutes or until the friands are well risen and firm to the touch. They should be golden, but not burnt. If they're not quite done. Return them to the oven for a further five minutes.
Leave to cool in the moulds for ten minutes, then turn out onto a wire rack to cool completely. Do this as carefully as you can as they may be a little fragile.
Dust with icing sugar before serving, if liked.
Notes
At their best on the day of baking. Although they will keep well in a sealed container for five days, they will no longer have their addictive crisp edges.You can easily scale up the quantities given here to make 18, 24 or more vegan friands.If you prefer larger friands, divide the batter between six muffin moulds instead of twelve mini ones.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.