Are you looking for the perfect mid-morning snack to take with you to work or school? These gluten free gingerbread financiers are the perfect treat to go with your cup of coffee or tea. They are sweet but not too sweet, high in dietary fibre, and protein. They are chewy on the outside and soft on the inside.
A typical financier is made using a mix of wheat flour and almond flour. However, to make these ones gluten free, I went with a blend of oat flour and almond flour. They taste the same, but have a higher content of nutrients compared with regular financiers. That’s because oat flour is rich in protein, fiber, and minerals like iron.
Note: Oats are naturally gluten free, however, sometimes they can get contaminated during processing or packaging. If you cannot tolerate gluten, I recommend you buy oats and oat flour that are certified gluten free.
To flavor the batter I used cinnamon, nutmeg, and cloves. Additionally, I placed thinly sliced crystallized ginger pieces on the surface of each financier prior to baking. Keep in mind that since these financiers are quite tiny, the more ginger you place on top of them, the more spicy they will taste.
To bake them, I used a metal mini cupcake pan. This resulted in 24 mini financiers and the baking time was 15 minutes. You can also use a rectangular baking pan, but keep in mind the baking time might differ. Keep an eye on them and remove them from the oven once they look golden brown, with crispy edges.
From start to finish, it takes under 30 minutes to prepare and bake these tiny treat. Therefore, they are the ideal sweet snack for busy people.
To save time on weekdays, you can make these financiers in advance and freeze them. Simply take some out of the freezer when you’re ready to enjoy them. Thanks to their small size they will thaw in approximately 10 minutes at room temperature.
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Here you have the recipe for the gluten free gingerbread financiers:
Gingerbread Financiers, Gluten Free
- ½ cup (50 g/ 1 ¾ oz.) oat flour
- ¾ cup (75 g/ 2 ½ oz.) almond flour
- ⅓ cup (70 g/ 2 ½ oz.) granulated sugar
- 1 stick (115 g/ 4 oz.) unsalted butter
- 1⁄4 cup crystallized ginger, thinly sliced
- 3 egg whites from large eggs, room temperature
- 1 tsp. ground cinnamon
- ½ tsp. ground nutmeg
- 1⁄4 tsp. ground cloves
- pinch of salt
- 1 tbsp. unsalted butter for greasing the baking pan
- Preheat oven to 180 °C (350 °F).
- Slice the butter and place it in a sauce pan over low-medium heat. Keep it on the heat until the butter becomes golden brown. The butter should have a nutty aroma. Once done, pour it into a cold bowl and let it cool at room temperature.
- In a bowl place the oat flour, almond flour, sugar, cinnamon, nutmeg, cloves and salt, and whisk them well. Add the egg whites and whisk until you get a smooth mixture. Slowly pour the brown butter while continuously whisking the mixture to incorporate the butter.
- Grease a mini cupcake pan. Pipe or spoon the batter into the pan, filling ¾ of each mold. Place 2-3 thinly sliced crystallized ginger pieces on top of each financier and bake for 15 minutes.
- Once baked, remove the pan from the oven and let it sit at room temperature 2 minutes before transferring to a cooling rack.
- Note: The baking time may differ with baking pan size and material.