Hi! I'm Alison.

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{Fall Equinox} Libra Birthday Post & Recipe: Raspberry Financiers

 

Gluten-free | Contains egg

Libra #foodbymars
Raspberry Financiers #glutenfree #foodbymars

LIBRA

SEPTEMBER 23 - OCTOBER 22

CARDINAL AIR SIGN

RULING PLANET: VENUS

COLOR: Baby Blue

KEYWORDS: Balance, Diplomacy, Relationship

Librans are very diplomatic, charming, affectionate, and refined- with a need to be popular and to keep the peace. As an air sign, they tend to have a light, friendly demeanor. As the scale of the Zodiac, Librans are always trying to balance, to see issues from all sides, and to be fair. 

Ruled by Venus, Librans are sociable, elegant, with an eye for beauty and luxury. They love color, some form of artistic expression and having a nice home. Aesthetics are important! The ultimate hosts, Librans love gatherings and always appreciate gifts- candy, flowers or little luxuries will do (given with love and affection, of course).


Happy Birthday, Librans! This recipe is for you: A social, elegant Raspberry Financier (Tea cake). A perfectly light but deliciously attractive dessert to be served at your next dinner or tea party while you're gathering with loved ones. If you do like tea, try a soft black tea, like this one. It's excellent for kidneys, which is an important body part for Librans.

Make sure to add flowers to your table, like September Aster flowers or October Marigold flowers. A lovely gift, would be something in sapphire... a little luxury like a great pair of earrings, like these.  Keep surrounded by beautiful things and positive people, take a break from the balancing act and enjoy your time.

Raspberry Financiers #foodbymars #glutenfree
Raspberry Financiers #foodbymars #glutenfree
Raspberry Financiers #glutenfree #foodbymars

Ingredients

makes approx. 12

  • 7 tbsp unsalted butter
  • 1 vanilla bean or vanilla extract
  • 2/3 cup almond flour
  • 6 tbsp gluten-free oat flour
  • 3 tbsp raw cane sugar
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 4 egg whites
  • 12 raspberries

Directions

Tip: Beating egg whites is key in this recipe, if it's a humid day you may not get the best peaks, so keep that in mind. 

  1. Pre-heat the oven to 350f degrees and grease your tin(s)... I like coconut oil for this or you can use butter. 
  2. Add all dry ingredients to a bowl and lightly mix.
  3. Add the butter to a sauce pan and melt over medium-low heat, let the butter brown (don't burn!) In the meantime, cut open a vanilla bean and scrape out the inside. Once the butter is browned, remove from heat and add the both the vanilla bean and paste to the butter. Let it sit (or if you're using the vanilla extract, add about 1 tsp.)
  4. While that sits, separate the eggs in a small bowl before pouring egg whites in to a larger, dry bowl, you do not need the yokes. Beat the egg whites until you have stiff peaks (about 10 minutes of constant whisking). I like to do this by hand so I can control more and not over-beat it... sometimes I get a little too comfortable with the stand mixer doing all the work and it over does it! This will be your arm workout for the day... #sunsoutgunsout
  5. Discard the vanilla bean from the butter and pour butter into the dry ingredients, mixing as you go. 
  6. Fold egg whites with a spatula into the almond-butter mixture carefully (don't suffocate the air out of the whipped egg whites!) until completely blended. Do not leave any white streaks.
  7. Pour the batter into the tin(s) and top with raspberries.
  8. Bake for 15-20 minutes until golden, cool on a drying rack, and serve. Sprinkling with powdered sugar is lovely.

These are delicious with some tea or coffee... or just your hand. The raspberry gives a light sweetness and the browned butter mixed with the almond is somehow delicate AND rich at the same time. The whipped egg whites add a lightness to these little beauties that you cannot match with a regular batter.

I've been inspired by a few financier recipes in the past, but by Dagmar's Kitchen recipe especially, the method of the vanilla bean to the browned butter makes these extra special. I've adapted to my taste and made these numerous times... they are always a hit! Hope you love them too.

 

 

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