Gluten free Easter treat
Blood oranges enjoy the high levels of vitamin C common in citrus, with the added benefit of anthocyanins, a family of antioxidant pigments common to many flowers and fruit, but uncommon in citrus fruits. This is what gives it its distinctive dark flesh color and has many benefits, helping the body to prevent bacterial infections, and to heal itself.
This sweet treat is also rich in protein, from the eggs and ground almonds, meaning that it will be more filling and satisfying than other cakes or biscuits, and less likely to lead to cravings for more sweetness.
A fantastic healthy option for your Easter spread, and for those avoiding gluten and dairy, this recipe can be a great way to mark Allergy Awareness Week
Tea for 4
100g butter (replace with coconut oil for a 100% dairy free version)
50 g ground almonds
50g rice flour
zest and juice of 1 blood orange
1tsp baking powder
- In a small saucepan, melt the butter along with the honey. Pour it into a bowl.
- In a small bowl, combine the ground almonds, rice flour and baking powder.
- Beat the eggs with the zest in a large bowl for about 5 minutes using an electric whisk, until thick and pale. Add the juice and mix to combine. Mix the ground almonds and flour into the mixture, one third at a time.
- Gently fold in the butter and honey mixture using a large metal spoon.
- Chill for 30 minutes
- Meanwhile grease a 12 hole madeleine tin with a little butter and put in the freezer to chill.
- Heat the oven to 200C/180Cfan/gas 6
- Spoon the chilled batter into each hole (about 1 tablespoon only – don’t overfill) – you may have to split into 2 batches.
- Bake for 10 minutes or less, until golden brown around the edges.