Gluten Free Coffee Blackberry Financiers
Have you ever tried mixing coffee and blackberry flavors together? They are delicious! If you’re not convinced, you have to try it to believe it. I promise you won’t be disappointed. They go really well for a mid-morning/ mid-afternoon snack when you need a little pick-me-up.
I made these bite-sized gluten free coffee blackberry financiers because I was in need of a new snack to bring to work. And I always strive to make my snacks as nutritious as possible. So I made these gluten free financiers by using a combination of oat and almond flour. Oat flour helps to bring them together, while the almond flour provides the chewy texture you would expect from a financier. Additionally, both flours are rich in nutrients such a protein and fiber.
Tip: If you replace the sugar with sweeter, you can also make these financiers keto-friendly.
The batter comes together in under 10 minutes and only requires around 15 minutes to bake. I used a well greased mini cupcake pan to bake these. If you grease your pan well, you don’t need to use paper liners.
Tip: When I grease baking pans, I prefer to use room temperature butter. That way I can leave a thick layer of butter all over the pan and my goodies won’t stick. When you use liquid butter (or oil), it tends to run downward, leaving the sides of the pan with little to no grease.
My mini cupcake pan yielded 24 perfectly bite-sized snacks. Please note that baking time will differ with the size of pan. You will know the financiers are ready when they look golden brown and the edges are starting to crisp.
Furthermore, if you have extras, you can freeze them for up to 3 months in self-sealing freezer bags. You can pre-portion them in advance and simply grab a bag from the freezer before leaving for work.
See more snack recipes here.
Here’s the recipe for the gluten free coffee blackberry financiers:
Gluten Free Coffee Blackberry Financiers
Servings 24 mini financiers
Ingredients
- 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
- 3 egg whites from large eggs, room temperature
- 1 tsp. instant coffee
- pinch of salt
- 14 blackberries
- 1 tbsp. unsalted butter for greasing the baking pan
Instructions
- 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 bowl and let it cool at room temperature.
- In another bowl place the oat flour, almond flour, sugar, instant coffee, 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 butter.
- Cut the blackberries in half lengthwise.
- Grease a mini cupcake pan.
- Pipe or spoon the batter into the pan, filling ¾ of each cavity. Place half a blackberry 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 the financiers to a cooling rack.
