Almond gluten-free financiers

On Sunday mornings we love to prepare a special breakfast for daughter Charlotte and today we have prepared some almond “financiers” that we are going to share with you.

Financiers are sweets with a long tradition in France. They’re tender, fluffy, and easy to make with just 4 ingredients: butter, almonds, sugar, and egg white. The original recipe calls for a mixture of wheat flour and almond flour, but we make them gluten-free at home using only almond flour.

We also substitute refined white sugar for panela. It is a less processed and more natural alternative to sugar, but be careful because this does not make any difference to diabetes … it is still sugar!

Charlotte with her diabetes is happy having a daddy’s cupcake for breakfast every now and then on special days … so are we!

If you want to make our financiers at home here we share the complete recipe.

Ingredients:

100g butter
100 g of panela, raspadura or brown sugar
80 g of almond flour
100 g of egg white (3 eggs)
1 tablespoon of honey
Rosemary or lavender flowers (optional)

Melt the butter in a saucepan over low heat. Try to get butter from Normandy, or from happy cows, always better. We let it cool down.

We sift the sugar and the almond flour. We mix them well.

We beat the egg whites lightly, almost to the point of snow. We gently incorporate them with a slotted spoon into the flour and sugar mixture. Add the melted butter and a tablespoon of honey. If you want here you can incorporate some aromatic flowers.

We cover the dough with film and refrigerate it for a minimum of 2 hours. (Important tip)

We turn on the oven 190 ° C.

We spread the mold with butter and a thin layer of flour so that they do not stick.

We use the muffin mold that we have at home … we fill the mold to the top so that when baking them they stand out a bit.

We bake them for 12 to 15 minutes.

They come out about 10 units, golden and shiny with the aroma of honey, rosemary and almonds … each one contains 10 grams of sugar.

We hope you like them and that you tell us how it went!

Helena