Just good friands

[Recipe 1] STEWED APPLE, RHUBARB and POMEGRANATE with CARAMELISED BUCKINIS transforms into
[Recipe 2] GLUTEN-FREE APPLE, RHUBARB and CHIA SEED FRIANDS
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Happy Mother’s Day mamma readers. Are you doing anything special tomorrow? I’m looking forward to brekkie in bed and gifts from my son’s Mother’s Day stall at school (hoping for soap on a rope, just secretly).
This week I’m dishing up two pink recipes for Mother’s Day. First up is apple and rhubarb, stewed in pomegranate juice. The pomegranate juice adds a fab burst of pinkness and vitamins. Have also included instructions for seeding and juicing pomegranates. It’s pretty simple – slice them open, drop the chunks in water, furkle about for the seeds, and lightly blend them to extract the juice.
A friend gifted us a big bag of Loving Earth caramelised buckinis recently (thanks Danny!) which we sprinkled on top of the stewed fruit. They’re light and crispy, and absolutely delicious. Shhhh, they’re actually activated too, but I don’t want to risk saying that word out loud after the aftermath of the infamous Pete Evans interview, which had me spluttering into my coffee.
Reserve a cup of the stewed apple and rhubarb and you can make beautiful (even if I do say so myself) Gluten free apple, rhubarb and chia seed friands, perfect for Mother’s Day morning tea.

PomegranateStewed apple and rhubarb[Recipe 1] Apple and rhubarb stewed in pomegranate juice

Ingredients (makes approx. 6 cups):
4 tablespoons brown sugar 
½ cup (125ml) pomegranate juice (from 2 pomegranates)
8 large green apples (1½ kilos/3 lb), peeled, sliced thickly into 1cm (half-inch) slices
1 bunch (4 fat stalks) rhubarb, chopped into 2½ cm (1″) pieces

1 lemon, finely zested (about 1 tablespoon)
Greek yogurt, to serve (or try Good Cook’s home-made yogurt)
Caramelised buckinis, for sprinkling

Place the sugar and pomegranate juice in a large saucepan. Add apple slices, rhubarb and lemon zest and simmer, covered, over a low heat until apples are just tender and still holding their shape; and rhubarb is starting to break down; about 8–10 minutes. Stir occasionally. Allow to cool.
Reserve 1 cup of the stewed apple and rhubarb for the Gluten-free apple, rhubarb and chia seed friands.
Serve the stewed apple and rhubarb with Greek yogurt, scattered with caramelised buckinis.

  • Poached apple and rhubarb will keep in the fridge, covered, for up to one week; or can be frozen for up to 2 months.
  • Poached apple and rhubarb, pureed smooth, is great for kid’s lunchboxes. Keep it in little containers in the freezer and defrost overnight in the fridge.
  • Caramelised buckinis are available from health food stores or online from Loving Earth. Replace with muesli if unavailable.
  • Rhubarb leaves are poisonous, so don’t give them to your rabbits or guinea pigs!

Apple rhubarb friands

[Recipe 2] Gluten-free apple, rhubarb and chia seed friands

Ingredients (makes 10):
1⅓ cups (160g) icing sugar (confectioners sugar)
½ cup (75g) buckwheat flour
1½ cups (180g) oven-roasted almond meal (ground almonds)
2 tablespoons chia seeds

5 egg whites, unbeaten
185 grams (2½ sticks) unsalted butter, melted
½ cup (60g) chopped walnuts

♦ 1 cup reserved stewed apple and rhubarb, large apple pieces roughly chopped

Preheat oven to 200°C (390ºF).
Lightly oil a ten-cup capacity friand tin (or 10 petite loaf pans).
Sift icing sugar and flour into a large bowl. Add almond meal and chia seeds and stir until combined.
Add the unbeaten egg whites and melted butter and stir until well-combined. Fold through the walnuts and reserved stewed apple and rhubarb.
Spoon mixture into prepared friand tin and bake for 15–18 minutes, or until a skewer comes out clean when inserted into the middle of one.
Allow to cool in the tin for five minutes, then turn out and transfer to a wire rack to cool.
Sprinkle with extra icing sugar if desired.

  • Oven-roasted almond meal is a recent discovery of mine and it’s fabulous, so nutty and flavoursome. It is available at large supermarkets. Replace with traditional almond meal if unavailable.
  • You can replace the stewed apple and rhubarb with poached apple and feijoia for a change. 
  • Unlike muffins, friands will keep fresh and moist in a covered container for up to 3 days.
  • Egg whites are unbeaten for friands – don’t whisk them or the texture will change!