A planned outing to the park (which turned into a visit due to bad weather) yielded my best ever gluten/dairy free recipe to date. I adapted a basic friand recipe from a magazine into this.
Mix 3 tablespoons No Egg with 6 tablespoons of water (in place of 6 eggs whites). Beat until stiff(ish).
Add 185g melted Nuttalex (or other butter substitute), 125g almond meal and 240g sifted pure icing sugar and stir with a wooden spoon. Add 75g gluten free self raising flour and mix well.
Pour into 12 hole muffin tin (or friand tin if you have one – I don’t). Place a whole blackberry or two into each muffin hole and bake in a 200 degree oven for 30 minutes.
This photo doesn’t look too appealing – it’s the muffin upside down so you can see the gooey berry part – but they tasted delicious. Even Scarlett (who is normally fussy about anything other than chocolate) loved them.