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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 150 Gram blanched almonds
- 50 Gram white quinoa
- 250 Gram raw sugar
- 2 Teaspoon ground cinnamon
- 10 Drop doTERRA - Wild Orange Oil or finely grated orange zest BUY
- 1/2 Teaspoon almond essence
- 2 Teaspoon Vanilla - Bean Paste BUY
- 1 Pinch Pink Salt Flakes BUY
- 5 egg whites
- 75 Gram Marzipan cubed Recipe
- 150 Gram Butter - Unsalted melted
- 50 Gram dried cherries or cranberries
- 50 Gram 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.