These fruity friands are really quick to whip up, great when you need a cake fix, but need to remain gluten, dairy and refined sugar free! I’m finding this summer particularly hard to keep to my anti-inflammatory diet, especially during the kids holidays. Continuously serving up food that I can’t eat makes it so much harder to resist, but these little gems are a good substitute!


  • Coconut oil for greasing
  • 140g ground almonds
  • ½ tsp bicarbonate of soda
  • Pinch of salt
  • 70g coconut sugar
  • 3 eggs
  • Fruit topping of your choice. Blueberries or raspberries work really well. 


  1. Preheat the oven to 170°C. Grease 6 holes of a muffin tray with coconut oil.
  2. Combine the ground almonds, bicarbonate of soda, salt and coconut sugar in a bowl.
  3. Add the eggs and mix thoroughly.
  4. Divide the batter equally in the muffin tray. Top with your choice of fruit. (Make sure the fruit doesn’t contact the tin as this will make it harder to clean)
  5. Bake for 15-18 minutes until golden. Allow to cool in the tray for 10 minutes before removing them.

Delicious with cinnamon tea and best eaten straight away, enjoy!