French Fridays: Pumpkin seed financiers (gluten-free, nut-free)

Happy French Friday! It’s been a while since I’ve shared a recipe on a French Friday but here’s one a lot of people have been asking for. Financiers are small French “tea cakes” made with almond flour and a touch of all-purpose (plain) flour and have been a big hit in my recent online classes! People love how easy they are to make and how impressive they look!

Typically prepared in small, rectangular moulds (that resemble gold bars – they are said to be invented by an enterprising baker in Paris’ financial district in the 19th century who needed a snack to sell his clientele that was able to be eaten “on the go” so he used a shape that was a nod to the district), they work well in mini muffin tins too, creating a wonderful crispy crust to fluffy interior ratio, since most people wouldn’t buy a mould just for one specific dish.

Over the past year, I’ve worked with so many students in my online classes and have had to adapt to the ingredients/ equipment that they have on hand. It’s also been a great lesson in figuring out ingredient substitutes for allergies/ intolerances and I’ve learned a lot on that front, too. It’s always a great teachable moment when we figure out what people can do with what they have on hand/ what they can’t eat.

I’ve experimented with making these gluten-free and it’s pretty easy to substitute a gluten-free blend since there’s so little flour anyway. The nut-free version has been the source of much experimenting but I’ve recently had success with Nuts.com Pumpkin Seed Powder and Gluten-Free Oat Flour. (note: these are affiliate links but I’d recommend these products even if I didn’t receive a small percentage of the purchase price – at no extra cost to you. These are excellent products, with fast shipping!)

These are definitely NOT as sweet as regular financiers – the pumpkin seed powder (let’s not call it “flour”) lends a “healthier” (for wont of a better word!) taste, which is why you might want to swirl in some jam (like these jam swirl financiers) or pop a half a raspberry in the top. They are probably a more adult treat, than for children, I think, but if your kids can’t eat nuts, they are an excellent option too!

Yield: 12

Pumpkin seed financiers (gluten-free, nut-free)

Print

Nut-free, gluten-free financiers.

Prep Time 15 minutes

Cook Time 14 minutes

Total Time 29 minutes

Ingredients

• 1/4 cup (57 g/ 4 tablespoons/ 1/2 stick) salted butter
• 2 large egg whites
• 1/4 cup (50 g) granulated sugar
• 2 tablespoons oat flour
• 3 tablespoons pumpkin seed powder
• 1 teaspoon pure vanilla extract
• 6 raspberries, halved

Instructions

1. Pre-heat oven to 400˚F. If you are using reliably non-stick muffin tins you may not need to but otherwise generously butter a 24-cavity mini muffin tin.
2. Melt the butter (either in a small pot on the stovetop over medium heat or in the microwave for about 1 minutes). Set aside to cool.
   Beat the egg whites until frothy with electric beaters (1-2 minutes on high).
3. Whisk the sugar, oat flour, pumpkin seed powder and salt in a small bowl.
4. Add the dry ingredients to the wet and use a rubber spatula to gently fold until the dry ingredients are just combined.
5. Add the cooled, melted butter to the batter and use a rubber spatula to gently mix until the butter is completely incorporated. Stir in the vanilla.
6. Divide the batter between the muffin tins. You can do this with a 1 tablespoon cookie scoop or a small teaspoon. You’ll want to fill each mold so it’s nearly full.
7. Place a raspberry half in the centre of each batter-filled tin, cut side down.
8. Bake for 15 - 18 minutes or until the centre is slightly puffed and the edges are golden and slightly crispy and coming away from the pan. There may be cracks in the tops.
9. Remove from the muffin pans immediately (run a small, sharp knife around the edges of the financiers or hook them out with a small spoon or toothpick) and allow to cool on wire cooling racks.
10. Sprinkle with icing sugar to serve.
    

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ground Pumpkin Seed Meal, 16 ounce Bag
• 
  Bob's Red Mill Whole Grain Oat Flour, 1.25 Pound
• 
  Small Cookie Scoop, 1 tablespoon/ 15 ml
• 
  Wilton Perfect Results Premium Non-Stick Mini Muffin and Cupcake Pan, 24-Cup

did you make this recipe?

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Happy (French) Friday!

Check out Nuts.com for all your baking and cooking needs!

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Please note: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post also contains affiliate links from Nuts.com. This means that if you click over and purchase something, I will receive a very small percentage of the purchase price (at no extra cost to you). Thank you in advance!

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