STRAWBERRY FINANCIERS

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Love is almost in the air and I had a lot of sweet strawberries on hand. So, I made some  gluten-free Strawberry Financiers. They taste like little strawberry shortcake bites and the sliced strawberry makes an adorable red heart on top. A perfect dish to make for breakfast on Valentines Day morning. You can even prepare the batter the night before so you are all ready to go. Hot out of the oven, pair them with a cup of coffee or tea and share them with the one or ones you love.

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STRAWBERRY FINANCIERS

Makes 20 mini financiers

1/2 cup organic unsalted butter
1/4 cup Cup 4 Cup Gluten Free Flour or all purpose flour
1/4 cup almond meal
3/4 cup confectioners sugar, sifted
1/8 teaspoon kosher or sea salt
3 large egg whites, lightly beaten
1/2 teaspoo vanilla extract (no alcohol)
10 strawberries, tops removed, sliced in half,  plus 3-4 smashed strawberries to stir into the batter

Preheat oven to 400 degrees F, placing the oven rack in the center of the oven. Place butter in a small saucepan over medium heat. Melt the butter, allowing it to foam and come to a boil. When it starts to bowl, swirl the butter around the pan. Continue to cook the butter until it looks clear and the milk solids have started to stick to the bottom of the pan and brown. Remove the pan from the heat and pour the butter through a cheesecloth-lined strainer. You should be left with a clear butter liquid. Let it cool at room temperature. Use 1/3 cup of the brown butter in the recipe. Any remaining butter can be used to butter the mini muffin baking sheet.

IMG_4756Take each half of a strawberry and cut a small V-shape at the top, creating a heart-like shape. Do this to all the strawberry halves and set aside.
In a large bowl, whisk together the flour, almond meal, sugar, and salt. Make a small well in the center of the dry mixture and fold in the lightly beaten egg whites, vanilla, smashed strawberries, and brown butter.

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Take a mini muffin baking sheet and butter the muffin molds. Fill each mold almost to the rim with the mixture and place one strawberry half (cut side up) on top of the batter. Gently press it down a bit with your finger. Bake for 10-12 minutes until the tops are golden brown around the edges. Remove from the oven. Serve warm or at room temperature.

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