Pomegranate, Pistachio and Dark Chocolate Friands – Gluten free and vegan

vegan pomegranate pistachio friand perth



gluten free vegan pistachio friand
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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.

Course:

Breakfast, Dessert, Snack
Cuisine:

Baking
Servings: 12 friands
Author: Michelle

Ingredients
  • 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

Instructions
  1. Preheat oven to 180C. Light grease friand pan.

  2. Sift flour, almond meal, sugar, ground pistachio and salt into a large bowl and combine.

  3. 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.

  4. Whisk aquafaba till frothy and add to the mixture. Add baking powder and apple cider vinegar and gently fold through.

  5. Spoon mixture into moulds and bake for 25 - 30 minutes.

  6. Remove from oven and rest in pan for 10 minutes before removing. Allow to cool completely on rack. 

  7. Decorate with extra pomegranate arils, melted dark chocolate or simple dusting of powdered erythritol.