Friand + donut = fronut!
Basically these are just friands made in a donut pan. Light, buttery with a delicate taint of almonds. Friands are "small cakes made from almond meal and typically flavoured with fruit" (Collins). For this recipe, I focused on natural colours and flavours so the light yellow friand mixture is flavoured with lemon zest and the brilliant glaze is 100% coloured and flavoured using blueberries (I handpick mine from an orchard in Thames and freeze them for winter).
Bonus? They're Gluten-Free! Perfect for a sweet accompaniment to breakfast or an afternoon tea. Honestly do not be put off by the gluten free label. These don't taste like mulched twigs with a bitsy texture! Instead, they are incredibly soft, light and flavoursome cakes. I don't believe anything healthy or anything 'free' should taste bland. Honestly, people with intolerances deserve better than that!
If you are thinking of serving these up for breakfast, feel free to make them in a friand tin. You can leave out the glaze if you're not such a sweet tooth in the morning however I would definitely recommend it for an indulgent afternoon tea.
Anyway, i'll have to make this post short. Next week is the last week before holidays so there's a lot of schoolwork to get done before then. I'll leave you with a quote.
Enjoy the rest of your week and work hard....