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Raspberry Coconut Friands


Makes 36

120g almond meal
150g pure icing sugar
65g coconut flour
½tsp gluten free baking powder
5 eggwhites (150g)
125G unsalted butter melted
150g raspberries
1 lemon zest
50g slivered pistachio nuts


Preheat oven to 170°C. Sift the dry ingredients together. And whip the eggwhites to soft peak. Fold in the dry mix with the melted butter, then fold in the nuts and berries. Spoon into well-greased mini muffin tin and bake for 10-12 minutes until golden and a skewer comes out clean when inserted. Allow to sit for a few minutes then turn out and allow to cool.

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