When it comes to food I confess I will 9 times out of 10 choose a sweet over a savoury option. Although in the past 2 years that sweet option will need to come out of my kitchen as my body just does not agree with the highly refined sugar, white flour, egg laden goodies available in pastry shops, cafes and supermarkets. It all started when I developed gestational diabetes with my last pregnancy and had to be on insulin shots throughout the last 3 months of my pregnancy. Since then I've been petrified of developing diabetes and have consciously changed the way and foods I eat. I'm still a long way off from where I want to be but it's an evolving process and I am thankful for the numerous food blogs and growing number of health conscious resources available nowadays.
I would like to share this friand or financier (as they are called in France) recipe that is inspired by Iku It's wonderfully dense, moist and rich in a velvety, chocolaty way. My husband thinks the Iku friands are superior, they are denser and hold their shape a little better. But I think these friands taste just as good and they satiate my desire for "chocolate cake".
300g Almond Meal/Flour
100g Brown Rice Flour
200g Silken Tofu
3/4 cup Maple Syrup
3/4 cup Olive Oil
1/4 cup Cocoa Powder
1 tsp vanilla Extract
Preheat the oven to 180 degrees celsius (350 degrees Fahrenheit).
Lightly grease a mini-muffin or friand pan with olive oil.
Place the almond meal, rice flour and cocoa powder in a large mixing bowl and mix thoroughly. Using a food processor blend the silken tofu, maple syrup, olive oil and vanilla extract to a uniform consistency. Make a well in the flour and cocoa mixture and add the wet ingredients, mix until everything is well incorporated. The mixture should be quite thick and not at all runny.
Spoon into the muffin or friand tin and bake for about 25 minutes. It's cooked when a skewer inserted in the centre comes out clean. Remove from the oven and let cool in the tin for 10 minutes before taking it out of the tin to cool on a wire rack.