Christmas Stollen Friands

Make on Fresco
12-16 friands Prep Time 10 minutes   Cook Time 15 minutes   Rated:

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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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.

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