Gluten-Free Raspberry Almond Financiers
8 tbsp. dairy free margarine like Earth Balance
1/3 cup honey (I like raw honey)
2 cups finely ground almonds (I use Trader Joe’s or you can grind your own)
1/2 cup granulated sugar
1/4 cup sifted confectioners’ sugar
1/4 cup finely ground brown rice flour (like Authentic Foods’)
1/4 cup sweet (white) rice flour
1/4 cup tapioca starch
1/2 tsp salt
5 lg. egg whites (you can probably veganize this by using 3-4 Ener-g foods egg replacer eggs, soy yogurt, or flax seed eggs)
1 cup raspberries (if frozen, defrost first), pureed and strained (not strained is ok if you don’t mind seeds)
Preheat oven to 350 degrees and spray two mini muffin tins with GF nonstick cooking spray.
Melt your margarine in a small saucepan on medium-low heat, whisking occasionally and heating for 6-7 minutes. At the end, whisk in your honey and let it combine thoroughly.
Put your ground almonds, sugars, flour, and salt in a standing mixer (or large bowl) and whisk together on low. Turn up the speed to medium-high and add your egg whites (or egg replacer eggs) one at a time, combining each one thoroughly until adding the next. Use a spatula to make sure all the ingredients on the side of the bowl integrate with the rest of the ingredients. Lower mixer speed to low and add your warm honey-margarine (whisk quickly first to make sure it hasn’t separated) in one long, continuous stream. Turn up speed to high for 45 seconds.
Fill your mini muffin tins half full. Then take a scant 1/2 tsp of your raspberry puree and pull up a little of the batter with a knife, dribbling the puree in and then settling the batter over the top to make a raspberry heart shape. Or, just make a little jam circle on the top if the heart is too much effort.
Bake for 7 minutes or so, turn your rack around and bake another 7 minutes. Cool on a wire rack and enjoy!
Another cute little mini-muffin, er, I mean financier, recipe!