Rhubarb, Hazelnut and Wattle Seed Friands

Oven preheated to 140C
Cut rhubarb into 3cm lengths
In a shallow roasting tin place the rhubarb in a single layer.
Evenly sprinkle over caster sugar, lime zest and pear cider.
Cover the roasting tin with foil and place in the middle of the oven.
Roast for 30 minutes covered or until slightly soft, then roast uncover for 10 mins.
Remove from the oven and cool.

Preheat oven to 170C (fan forced) and grease a friand pan.
Sieve the Gluten free flour, both nut meals, icing sugar and wattle seed into a bowl.
Inn a separate bowl whisk the egg whites until just foaming.
Add the butter to the dry ingredients and mix until combined.
Next add the eggs and fold gently until incorporated.
Fill the friand or muffin tin to no more than 1/2 full. Top each friand with 1 or 2 lengths of the baked rhubarb.
Place into the center of the oven and bake for 25 – 30 minutes.
Leave to cool in tin for 15 minutes before turning out.

The wattle seed are available at specialty spice shops. I got mine from Herbies spices I highly recommend them. Check them online.
If you can’t find Wattleseed replace with roasted ground coffee or roasted and ground Dandelion Root (available from health food shops or good supermarkets).
If you don’t have rhubarb substitute with a few frozen raspberries or some halved strawberries.
Hazelnut meal can be purchased at good supermarkets and online, or you could make your own by pulsing hazelnuts in a food processor until a fine crumb.
Don’t be tempted to over cook the friands. You wan them just cooked so they retain their moist crumb.
Don’t waste those precious egg yolks try these recipes