1 cup finely ground almond meal
1 1/2 cups CSR Soft Icing Mixture (Gluten Free), sifted
1/2 cup Orgran Gluten Free plain flour, sifted
2 teaspoons Orgran Gluten substitute
185g butter, melted
6 egg whites, beaten until frothy
2 teaspoons finely grated lemon rind
– 1 small apple, thinly sliced
– 12 sliced strawberries
– 1/2 punnet blueberries
Extra CSR Soft Icing Mixture (Gluten Free), for dusting
Preheat oven to 200Â°C conventional or 180ÂºC fan forced. Lightly grease a 12 x 1/3 cup friand pan.
In a large bowl, mix ground almond meal, CSR Soft Icing Mixture, flour and gluten substitute.
Mix in melted butter, egg whites and lemon rind with a wooden spoon until combined.
Spoon into the prepared pans and top with sliced apple/strawberry or blueberries. Bake for 20 -25 minutes or until golden.
Cool on a wire rack and dust with extra CSR Soft Icing Mixture.