Lemon and Blueberry Friands

These are an amazing gluten free treat. Calling them a treat as they have been sweetened.

As an alternative sweetener and to ensure these friands are light and fluffy I have used an icing powder made from erythritol, which is a naturally occurring sugar found in pears, melons and mushrooms that has no effect on blood sugar.

Prep time: 15 minutes Cook time: 15-20 minutes Serves: 6

1. Preheat the oven to 180°c/350°F/Gas Mark 4.
2. Melt the butter and leave to cool.
3. Whisk (use a mixer/processor) the egg whites for at least 5 minutes till light and foamy.
4. Combine the other ingredients, except blueberries, and add the egg mix then the butter.
5. Line a 22cm round cake tin with parchment paper.
6. Add the dry ingredients (except the raspberries and flaked almonds) and fold together.
7. Spoon the mixture into muffin/fairy cases and gently push the blueberries on top.
8. Bake for 15-20 minutes (until golden and springy).
9. Leave to cool and serve with by themselves of a spoonful of natural Greek yoghurt topped with lemon zest.

Enjoy!