Christmas Stollen FriandsMake on Drop
Well this was a recipe waiting to happen. I have been INSANELY busy and am off to Melbs in the morning on a last minute business trip, (when I say morning, I use the term loosely, it is more like the middle of the night and I am not that happy about it.) However I digress.
But, I had a family function on Saturday (we put the FUN in dysFUNctional) and I was asked to bring breakfasty stuff....breakfasty stuff? Oh the range that conjures up. Anyway, I wanted something festive, easy and very breakfast and I don’t mind saying, these were snaffled, nay, inhaled, and all gone in a heartbeat, or maybe a breath is more appropriate. Anyhoo, delish, easy, gluten free (go me) and Christmassy...AND breakfasty. Ticks all the boxes. Nailed it.
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- 150 Grams blanched almonds
- 50 Grams white quinoa
- 250 Grams raw sugar
- 2 Teaspoons ground cinnamon
- 10 Drops doTERRA Wild Orange Oil or finely grated orange zest BUY
- 1/2 Teaspoon almond essence
- 2 Teaspoons Vanilla Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 5 egg whites
- 75 Grams Marzipan cubed
- 150 Grams Unsalted Butter melted
- 50 Grams dried cherries or cranberries
- 50 Grams pistachios, shelled
- 3-4 candied clementines if available, otherwise candied orange slices
Brush a couple of friand tins with melted butter. Or place liners into a muffin or cupcake tin. You will get approximately 12-16 muffin sized friands out of this mixture.
Place the almonds and quinoa onto a lined baking tray and into a cold oven set to 200°C for 10 minutes. Remove and cool. Keep the oven set to 200°C.
Place cooled almond quinoa mix and sugar into Thermomix bowl and mill 20 sec/speed 8.
Add cinnamon, orange oil, almond essence, vanilla, salt and egg whites. Blend 20 sec/speed 8. Scrape down sides of bowl.
Add melted butter through hole in lid as you blend 20 sec/speed 8.
Add remaining ingredients except the clementines and stir through using your spatula.
Divide between prepared friand holes. Decorate the top of each friand with either a sliver or slice of the candied clementine.
Bake 15 minutes until risen and fragrant. Dust with icing sugar if desired.