Blood Orange Buckwheat Hazelnut Friands {gluten-free}

Blood Orange Buckwheat Hazelnut Friands are gluten-free and deliciously light and nutty, drizzled with a zingy blood orange icing.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

Friands are lovely light little cakes, usually made from ground almonds, icing sugar, melted butter, a little flour and egg whites. They are incredibly quick and easy to make and the best thing is that you can pretty much grab any friand recipe and adapt it to become gluten-free with minimal effort and no compromises. This is because friands don’t actually require a lot of flour anyway since their main structure comes from ground nuts, usually almonds. You then suffer no losses if you switch up the flour for any flour of your choice, even the regular gluten-free flour which can be found in any supermarket.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

I have had great success using all manner of gluten-free flours in place of the regular wheat flour in friands but I have found buckwheat flour is the absolute perfect choice in these Blood Orange Hazelnut Buckwheat Friands. Buckwheat is a delightful gluten-free flour (no wheat involved despite it’s confusing name) and has a wonderfully earthy wholegrain flavour which pairs beautifully with the sweetness of the hazelnuts and wholesome citrus vibe of the blood oranges.

overview of Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

A traditional friand is made with ground almonds sitting alongside the flour, but I have switched them up for hazelnuts which are just gorgeous here. You will probably have to grind the hazelnuts yourself, so go with the regular blanched hazelnuts and just pulse them in a food processor until they are as fine as possible before they start releasing their oils (only a minute or so). You’ll probably find they come out a little nubby but it just adds to the texture of these friands.

overview of Blood Orange Buckwheat Hazelnut Friands resting on a wooden box

A friand usually requires melted butter in the batter but this recipe has gone one step further and made browned butter. All you need to do is melt your butter a little longer than you would normally so that the milk solids turn brown, almost caramelising them. The result is a deliciously nutty flavour which adds another layer to these friands. I have to say there is a lot going on here but the flour choice, the change up of the nuts, the sparky warmth of the orange zest and now the nutty butter all come together perfectly. These Blood Orange Buckwheat Hazelnut Friands are such a special tea time treat. Let no one tell you gluten-free baking has to be boring.

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

Unless you make a lot of friands so have made the investment then it is unlikely you have a friand tin. I love my tin and use it a lot but you certainly don’t have to get one, you could just use a regular muffin tin instead.

close up of a Blood Orange Buckwheat Hazelnut Friands split in half

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make these Blood Orange Buckwheat Hazelnut Friands then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Blood Orange Buckwheat Hazelnut Friands resting on a wooden box with a few next to it

Blood Orange Buckwheat Hazelnut Friands {gluten-free}

Blood Orange Buckwheat Hazelnut Friands are gluten-free and deliciously light and nutty, drizzled with a zingy blood orange icing.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Afternoon Tea
Cuisine: Australian
Keyword: blood orange buckwheat friands, gluten-free friands
Servings: 12 friands
Calories: 346kcal
Author: Georgina Hartley

Ingredients

  • 150 g unsalted butter
  • 250 g icing sugar
  • 115 g buckwheat flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • 100 g ground hazelnuts + 20g extra to decorate
  • zest 1 blood orange
  • 290 g egg whites about 8

Blood Orange Icing

  • 240 g icing sugar
  • juice of 1 blood orange
  • 1 blood orange to decorate

Instructions

  • Pre-heat the oven to 180°C/160°C fan/gas mark 4 and grease a 12 hole friand tin.
  • Place the butter in a saucepan and heat over a medium flame. The butter will melt. Listen carefully and the butter will start hissing and cracking and forming little brown bits at the bottom of the pan. You want to wait until the noises start to subside, the butter smells toasty and is turning a darker colour. Remove from the heat as soon as it gets to this stage so it doesn’t begin to burn. Pour the butter into a heatproof container and set aside to cool for 5 minutes, you don’t want it too hot when you add to the rest of the ingredients.
  • Sift together the buckwheat flour, icing sugar, baking powder and salt.
  • Stir in the ground hazelnuts and the blood orange zest.
  • Pour in the browned butter and stir until completely combined.
  • Whisk the egg whites in a separate clean bowl until light and foamy.
  • Fold the egg whites into the rest of the batter until combined.
  • Divide the batter between the friand moulds then bake for 25 minutes.
  • Leave to cool in the tins for 10 minutes then turn out and finish cooling on a wire rack.
  • Make the icing by beating together the blood orange juice gradually with the icing sugar until the icing is just pourable. If the icing is a little thick then add a drop or two of water to achieve the right consistency.
  • Spoon the icing over the cooled friands. Sprinkle over the extra ground hazelnuts and decorate with a segment of blood orange and leave to set.

Notes

Recipe adapted from Coffee and Walnut Financiers in Sweet by Yotam Ottolenghi and Helen Goh (amazon affiliate link)

Nutrition

Calories: 346kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 26mg | Sodium: 140mg | Potassium: 139mg | Fiber: 1g | Sugar: 40g | Vitamin A: 6.2% | Vitamin C: 0.4% | Calcium: 3.8% | Iron: 4.8%

SHOP THE RECIPE

I use this KitchenCraft MasterClass 12-Hole Non-Stick Friand Tin, 35.5 x 26.5 cm to make my friands. The tin is extremely hard wearing and it’s very easy to get the friands out. Just wobble the edges with a small palette knife and you can more or less just slip your friands straight out of the tin.

Speaking of small palette knives, I use this little guy Dexam Spatula with Wooden Handle 10.5cm in almost all my baking – there is usually a need for him. Like in this case, easing my friands out of my tin. You really can’t use any other implement as it won’t damage the cake tin or cut into the friands at all. I also use it for icing cupcakes, large cakes, releasing almost all cakes out of their cake tins. Because it’s not that big it’s easier to wield with more control than a larger palette knife.

For these friands I used Wholefood Earth Organic Buckwheat Flour, 1 kg which is a really lovely brand of buckwheat flour. It’s a very softly textured flour which really helped lighten up these little friands.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Apple Cinnamon Ricotta Friands

Some Apple Cinnamon Ricotta Friands sitting on a wire rack next to a bowl of caramelised apples

Gooseberry Custard Friands

gooseberry friands on a napkin on a wooden table

Blood Orange Rosemary Polenta Cake

 

This Blood Orange Rosemary Polenta Cake is both gluten-free and dairy-free. Whole oranges are boiled then pureed to create an incredibly moist and intensely citrusy cake spiked with a hint of rosemary.

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.

Maple Galettes with Wiltshire Ham and Gruyere

It’s Shrove Tuesday today, the day before the start of Lent when we’re supposed to be purging our larders of all the ungodly ingredients. Funny how the ungodly ingredients lead to pancakes which are about as heavenly a food as invented.

However, for many years I never really bothered with acknowledging Shrove Tuesday as I was usually on a diet and then eventually became gluten-free which really put paid to my crepe affair. However, recently I have been indulging in galettes which are a traditional French style of savoury pancake made from buckwheat flour. Handily buckwheat flour is also naturally gluten-free which means this year since I am definitely not dieting (is embracing gluttony the opposite of dieting?) I have no excuses for forsaking Pancake Day. In fact, I am diving in with gusto.

Maple Galettes with Wiltshire Ham and Gruyere

Galettes are usually made with a savoury filling which is ideal for me as pancakes which you can eat in lieu of breakfast, dinner or lunch are my favourite. In particular I find you cannot beat good old ham and cheese. The cheese melts and oozes out of the galette and the ham provides some delicious meaty substance to the proceedings. This week I made a stack of galettes at the weekend and have been re-heating them in the pan for a quick breakfast which has turned out to be a great way to meal prep. I love a pre-prepped breakfast as I find the first meal of the day my most difficult to conquer. I am a nightmare when it comes to breakfast. I can’t handle anything sweet in the mornings, I don’t like eggs and recently my digestive system has been rejecting gluten-free bread. This might be due to the xanthan gum present in most brands which doesn’t really agree with me. Anyhow these galettes are ideal in ensuring I get a good savoury kick-start to the day.

Maple Galettes with Wiltshire Ham and Gruyere

If you have ever eaten galettes made properly on a billig, which is one of those traditional crepe makers you see being manned at food markets, you know them to be wafer thin, light, lacy and crisp. However, making them homestyle in a cast iron skillet pan yielded perfectly acceptable results in my opinion and means I can get my galette fix whenever I need it.

Maple Galettes with Wiltshire Ham and Gruyere

I chose to use gruyere for the cheese in this recipe because it melts so well and gives a lovely strong nutty taste. I used really good Wiltshire ham as well that, although it was packaged ham, was beautifully thin and dry. I find a lot of ham which you can buy at the supermarket to be wet and bland tasting so make sure you get some nice stuff, if you can make it to your local deli then even better. These Maple Galettes with Yorkshire Ham and Gruyere are pure perfection with the best ingredients. As you can tell by the title I went a little off-piste from the usual French recipe by adding a couple of tablespoons of maple syrup to the batter. This adds a delicious sweetness and depth and really brings out the taste of the cheese.

Maple Galettes with Wiltshire Ham and Gruyere

To be honest I’m not sure I’m going to limit myself to only eating these galettes on Pancake Day as now I’ve got this recipe under my belt they might become a bit of a staple for the next few weeks. So much for purging my larder, I’m just going to stock up with my ungodly ingredients afresh.

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere

Maple Galettes with Wiltshire Ham and Gruyere are a wonderful savoury and gluten-free way to celebrate Pancake Day. These nutty buckwheat pancakes which hint at sweetness due to the maple syrup encase deliciously oozing gruyere and tasty ham.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Brunch
Cuisine: French
Keyword: ham and gruyere galette recipe, ham and gruyere galettes, maple galettes
Servings: 6 people
Calories: 355kcal
Author: Georgina Hartley

Ingredients

  • 100 g buckwheat flour
  • pinch of salt
  • 1 egg
  • 300 ml whole milk
  • 2 tablespoons maple syrup
  • 30 g unsalted butter
  • 180 g gruyere grated
  • 200 g Wiltshire ham torn

Instructions

  • Whisk buckwheat flour, salt, egg and half the milk in a medium sized mixing bowl until it forms a paste. Then pour in the rest of the milk and the maple syrup and whisk well to form a smooth batter.
  • Heat all the butter in a 9 inch bottomed cast iron skillet pan on a medium-high heat until the butter has melted.
  • Swirl the pan around so the butter completely covers the pan then pour out the excess butter into a cup and set aside.
  • Pour 80ml (1/3 cup) of the galette batter into pan, tipping the pan so that the batter thinly covers the bottom of it.
  • Cook for about 3-4 minutes until the bottom of the galette is getting golden and crisp, then sprinkle on 30g of the gruyere all over the galette plus a few slices of the torn ham.
  • Then fold the galette in half, and then half again. Remove from the pan and set aside to rest on a warm plate (or in a very low oven) whilst you prepare the rest of the galettes.
  • Wipe the pan with some kitchen towel to remove any melted cheese or sticky bits of galette.
  • Pour in a teaspoon or so of the pre-melted butter, swirl the pan to cover the bottom then add another 80ml of the batter to produce another galette and follow the rest of the instructions as before.
  • Make as many galettes as the batter allows.
  • Serve the galettes piping hot.

Nutrition

Calories: 355kcal | Carbohydrates: 18g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 531mg | Potassium: 306mg | Fiber: 1g | Sugar: 7g | Vitamin A: 10.6% | Calcium: 38% | Iron: 6.4%

SHOP THE RECIPE

The buckwheat flour I use for this recipe is Amisa Organic Buckwheat Flour GF. It’s a lovely wholegrain flour with tonnes of flavour and is certified gluten-free.

One of my very favourite saucepans is my cast iron skillet pan and is perfect for making these galettes. I originally asked Luke to get me this for Christmas a couple of years ago as I was keen on an implement that could be easily transferred from hob to oven and this is ideal. I use it mostly for cooking whole chicken breasts, by searing the chicken on in the skillet on the hob and then finishing off for 10 minutes in the oven. It’s now invaluable to me and the pan I have is the Dust 40510-617-0 Frypan with cast iron handle, cast iron, black, 26 cm which I love love love.

The links above are affiliate links which means if you decide you want to click through to buy then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. It’s just a way for me to fund the blog so if you do click through then many thanks!!