A financier is a small cake, light and moist, and contains lots of almond flour, crushed or ground nuts, and almond flavouring. The distinctive feature of the recipe is brown butter, but we replace this with lots of delicious nuts and coconut oil. They are usually baked in petite rectangular loaves, perfect for an afternoon bite with a cup of coffee.
Serving size: makes 12 -14 petites financiers
- 25g Coconut oil
- 25g Maple syrup
- 30g Coconut flower syrup
- 30g Crushed almond powder or flour
- 30g Whole oat flour
- 12g Egg substitute (you can premake this using 200g tapioca starch, 25g baking powder, 25g guar gum and keep it in an airtight container for future use)
- 2g Baking powder
- 1g or less of edible bitter almond oil/essence
- Pinch of salt
- Handful of crushed pistachios
- Pinch of coconut flower sugar
- Make sure the coconut oil is room temperature so that it is slightly soft, but not a liquid.
- Add the coconut fat, maple syrup, coconut flower syrup and mix well with a whisk until creamy.
- Add in the dry ingredients slowely and fold in
- Add the water bit by bit and mix into a creamy batter
- If you have moulds for small financiers, add the batter into the mould. Otherwise you can use small muffin baking cups.
- Sprinkle a generous amound of crushed pistachios and coconut flower sugar on top of each financier
- Bake at 175 degrees C for 15 minutes