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Almond, pear and rosemary friands




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190g caster sugar

50g self-raising flour

125g ground almonds

1 tablespoon fresh rosemary leaves, chopped

2 pears,peeled & grated & moisture squeezed out

170g aquafaba

125ml non-dairy butter, melted + extra for greasing


·        Combine the sugar, flour, almonds & rosemary in a mixing bowl. Add the pears & aqua faba & mix in well. Gradually add melted butter in stages until or has been incorporated

·        Grease muffin tins with butter & divide mixture evenly. Bake in oven at around 170c for around 15 minutes. Once cooked remove from the oven & also take out of moulds & allow to cool on wire rack