Almond Friands – Healthy Option

Almond Friands – Healthy Option

Dressed Ready To Go

Sorting out some of my many magazines I came across this recipe for an Almond Angel Friand With Raspberries in the Healthy Food Guide.  My first thought when reading the ingredients was that it wasn’t like most friands that I have made before as there were whole eggs and not egg whites used.  Although the recipe called for reduced fat spread I did use butter as I prefer the taste.


As you can see from my ingredients I also swapped the raspberries for blueberries as that was all I had in the freezer.

Mixture Ready To Bake

It was very easy to mix all the ingredients, although I did find that the frozen berries did make the batter go a little more stiff, which made it a little harder to put into the tins.


Mine did take a little longer to bake than what the recipe called for, and I kept an eye on it towards the end. Even though I had sprayed the cooking tin with oil, I still had to use a small spatula to help them come out easier.

Ready to sample       Lovely Texture With Fruit   

The verdict – the consistency with the fruit was really good.  If you are expecting a nice sweet friand this is not for you. I believe the amount of sugar and fat were reduced in this recipe in an effort to make it more healthy. My husband had two before he decided they were not sweet enough for him. 

Dressed Ready To Go

I decided to dust them with a little icing sugar to give a little more sweetness, and they were better.  I would make them again as they were so easy, but I think I would add just a little more sugar next time.

I hope you enjoy them!

Almond Friand - Healthy Option
  1. 120g caster sugar
  2. 100g reduced fat spread (I used butter)
  3. 2 eggs
  4. 1 teaspoon vanilla essence
  5. 1 cup self raising flour
  6. 1/2 cup almond meal
  7. 1 punnet raspberries or 1 cup frozen (I used blueberries)
  1. Pre-heat oven to 170˚C.
  2. Spray a 12-hole friand tin or muffin tin with cooking spray.
  3. Cream sugar and fat till pale and creamy.
  4. Add eggs one at a time beating well after each addition.
  5. Add vanilla essence.
  6. Fold in sifted flour and almond meal with a spatula and carefully fold in the fruit of your choice.
  7. Spoon into prepared tins and bake for 15-18 minutes till golden brown and firm to touch. (Mine took about 22 minutes).
  1. If using frozen berries, do not defrost, add them from the freezer.
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