Blackberry & pistachio friands
Waitrose and Partners

Blackberry & pistachio friands

Using aquafaba as an egg substitute gives these vegan friands a moreish, slightly chewy finish.

VeganVegetarian
  • Makes12
  • CourseSnack
  • Prepare15 mins
  • Cook20 mins
  • Total time35 mins
  • Pluscooling

Ingredients

  • 100g pistachio kernels
  • 400g can Essential Chickpeas in Water
  • 120g caster sugar
  • 150g self-raising flour
  • 150g Stork Baking Spread, melted
  • 12 blackberries
  • 3 tbsp Sweet Freedom Fruit Syrup

Method

  1. Preheat the oven to 200°C, gas mark 6 and line a 12-hole muffin tray with tulip muffin cases. Blitz the pistachios in a small food processor until finely ground.

  2. Drain the liquid or ‘aquafaba’ from the chickpeas to give 120ml (save the chickpeas for another recipe – see tip). Whisk the aquafaba in a free- standing mixer or with electric beaters for 2 minutes until frothy. Add the caster sugar and whisk for another 3 minutes until holding soft peaks.

  3. Fold through the ground pistachios and flour, followed by the melted baking spread. Spoon into the muffin cases and top each with a blackberry.

  4. Bake for 18-20 minutes until risen and golden around the edges. Leave to cool in the tin completely before removing to a wire rack, then drizzle with the fruit syrup to finish. These are best eaten on the day they are made.

Cook’s tip

The leftover chickpeas will keep
in a covered container in the fridge for 3-5 days and are great in salads, soups or for making houmous. Or try roasting them for a crunchy snack. 

Nutritional

Typical values per item when made using specific products in recipe

Energy

971kJ/ 233kcals

Fat

14g

Saturated Fat

3.8g

Carbohydrates

24g

Sugars

13g

Fibre

1.8g

Protein

3.3g

Salt

0.3g