Finding out that I couldn’t eat gluten a few years ago was really hard for me because I have always LOVED baking. My mom and I went to buy a few gluten free recipe books and I started baking using gluten free ingredients. However, every recipe I made ended up being a disaster! So I stopped baking gluten free desserts and just baked for the rest of my family. A few years later, I found a recipe of raspberry financiers that did not use regular flour: and I decided to give it one last shot… It ended up being deliciouuuuus!
So if you can’t eat gluten and you’re craving something yummy – this is for you 🙂
(makes about 15-20 mini muffins)
- 2 egg whites
- 40g of sugar
- 25g of almond meal
- 25g of rice flour
- 35g of margarine (you can use butter if you don’t have margarine)
- 1/3 cup of milk (80ml) (you can also use almond milk)
- 1 raspberry per mini muffin
Preheat your oven at 355 degrees Fahrenheit (180 Celsius).
In a bowl, lightly beat the egg whites with a fork until they start foaming.
Add the sugar, almond meal, rice flour, milk and melted margarine.
Divide the mixture in the mini muffins baking tin. Finally, add a raspberry into each baking tin.
Bake in the oven for 20min.
BON APPÉTIT! ❤