Pomegranate, Pistachio and Dark Chocolate Friands – Gluten free and vegan
The tartness of pomegranate goes so well with the bitterness of dark chocolate and dark chocolate goes beautifully with pistachio so I was inspired to create these tasty little friands.
I think the recipe would work equally well as a muffin or mini loaf if those are the pans you have.
Also this recipe can be made sugar free by substituting the coconut sugar with something like erythritol or natvia.
- 85 g pistachio kernels (finely ground)
- 100 g almond meal
- 1/2 cup coconut sugar (ground to powder)
- 3/4 cup GF flour (I used Bob's Red Mill 1 to 1 baking flour)
- 1/4 tsp sea salt
- 2/3 cup almond milk (or non-dairy milk of choice. I wouldn't use coconut milk and it might create a dense friand)
- 2 tbsp grapeseed oil
- 60 g dark chocolate (chopped)
- 100 g pomegranate arils (usually half a large pom or a whole smaller one)
- 1/4 cup aquafaba (chickpea water) (if your aquafaba is thin you will need to use 1/3 cup and reduce it to 1/4 cup so it is thicker. Cool back to room temp before adding to recipe)
- 1/2 tsp baking soda
- 1/2 tsp apple cider vinegar
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Preheat oven to 180C. Light grease friand pan.
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Sift flour, almond meal, sugar, ground pistachio and salt into a large bowl and combine.
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Add milk, oil, chocolate and pomegranate and stir till fully combined. Mixture should be thick but not stiff. Add more milk by the tablespoon if required.
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Whisk aquafaba till frothy and add to the mixture. Add baking powder and apple cider vinegar and gently fold through.
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Spoon mixture into moulds and bake for 25 – 30 minutes.
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Remove from oven and rest in pan for 10 minutes before removing. Allow to cool completely on rack.
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Decorate with extra pomegranate arils, melted dark chocolate or simple dusting of powdered erythritol.
