First of all I am so excited to announce a save-the-date for an upcoming food photography workshop that I have been working on for a while. This will be my only class this spring and I hope to see some of you there! It will be held in Swedish – so this note is mostly for my Swedish speaking readers. But please keep on reading for a recipe further down…
The workshop is going to be super interesting for those of you who love food, food photography and food styling and are interested in learning more about the areas of foraging and wild foods.
I am teaming up with Klara Hansson at Stadsssallad for this workshop and she will be our guide on a foraging tour where we will gather wild edible greens to accompany our meal and to use for styling during the day. The workshop will be held in Gothenburg, Sweden on May 24. More info to come shortly!
And I can’t even begin to tell you how excited I am for another reason, and that is the fact that I have signed up for a 3-days’ workshop in Paris with one of my favorite food stylists/photographers – Béatrice Peltré of La Tartine Gourmande. When I first started taking pictures of food, Béa was one of my biggest sources of inspiration (she still is!) and I have been wanting for quite some time now to attend one of her workshops.
And now was the time for me…
So you can be sure that I will return filled with inspiration, new tools and fresh ideas for my May workshop here in Gothenburg.
Béas post also reminded me that I still had a bunch of frozen blackberries from the garden in the freezer and I instantly felt an urge to bake something with them. This adapted recipe of the classic French financiers is one of my go-to recipes when I feel like baking.
I can’t tell you how much I love the combo of browned butter and almond flour… And I’ve also replaced some of the sugar with coconut sugar, which makes them less sweet and won’t make your blood sugar rush as fast as with traditional ones. You can use any berries or fruit that are in season (or use frozen) – but I love blackberries or raspberries for this recipe.
Blackberry financiers (gluten free)
makes about 12
7 tbsp (100 g) unsalted butter + more for greasing
1 vanilla bean, split open and seeds scraped out
2/3 cup (90 g) almond flour
6 tbsp brown rice flour
3 tbsp raw cane sugar
3 tbsp coconut sugar
1/2 tsp baking powder
1/2 tsp sea salt
4 egg whites
blackberries or other berries
1) Preheat the oven to 180° C (350° F). Melt a small amount butter over low heat and brush your financier tins with a thin layer. Set aside.
2) In a small pot melt the butter over medium heat until it turns light brown in color and begins to smell nutty. Remove from the heat, add the vanilla seeds (and bean) and let rest for 10 minutes.
3) In a small bowl combine all the dry ingredients. Beat the egg whites until stiff peaks starts to form.
4) Remove the vanilla bean from the browned butter and combine the butter with the dry ingredients. Stir until well blended, then gently fold in the egg whites using a spatula until no white streaks remain.
5) Divide the batter among the financier tins, place the berries on top and bake in the oven for 15-20 minutes – until golden. Leave to cool on a wire rack.