Caramel Easter Friands
1/2 cup rice or plain flour
1/2 cup ground almonds
1/4 cup cocoa powder
1 cup icing sugar
1/3 cup canola or light olive oil
6 small caramel Easter eggs
1. Preheat oven to 180Â°C. Grease 9 friand pans. Combine 1/2 cup rice or plain flour, 1/2 cup ground almonds, 1/4 cup cocoa powder and 1 cup icing sugar in a large bowl. Make a well in the centre.
2. Pour in 1/3 cup canola or light olive oil and 1/3 cup milk. Stir until smooth. Use an electric beater to beat 3 egg whites until soft peaks form. Fold into the almond mixture until just combined. Spoon mixture into the friand pans.
3. Scatter over 6 small caramel Easter eggs, roughly chopped. Bake for 15-20 minutes until spongy to the touch. Cool in the pans. Remove and dust with extra icing sugar to serve.