Delicious gluten and dairy free friands filled with summer’s best flavours of strawberries, coconut and lime. Great with a cup of hot tea in winter.
Last Friday I attended the Sydney installment of Australia’s largest food and wine festival, the Good Food and Wine Show. One of the new finds this year included Brookfarm‘s absolutely stunning award-winning macadamia oil. I grabbed 2 bottles and went on my way, with a few samples of their new gluten free muesli (yes!) and gluten free Porrij porridge – thanks guys.
Now it may come as a surprise that I have been able to find fresh strawberries as we are now a third of the way into winter. I guess we are really blessed that way in Australia. A variety of climates helps produce delicious fruits and veg almost all year round. These beautiful, flavorful Queensland strawberries come into season right about now and at $2 a punnet that’s a real steal, especially in winter!
Inspired by the ingredient and a delivery of brand new Baker’s Secret bakeware thanks to Impact Communications, I had decided to make summery friands. I don’t normally like to “waste” fresh strawberries in baked goods, but I thought that a fruitty friand would be the best match for the colder weather during our Aussie winter.
This friand recipe is yet another adaptation of my gluten and dairy free fig tarts – it’s just so versatile! This time I added some coconut and lime to the mix as well, which gave me a perfect excuse to also use Brookfarm’s delicious macadamia oil and Kokomo’s coconut water instead of the apple sauce I normally use to increase the moistness of the friands.