These gluten free financiers have a flavorful, tender crumb thanks to brown butter and almond flour, and are studded with fresh figs.
After weeks of sweltering weather with highs in the upper nineties, we’re finally having a “fallish” day here in Chattanooga with highs only reaching the upper eighties. I bake no matter the weather, but feeling a tiny chill in the mornings really makes me eager to turn on the oven. If you’re doing some fall baking this weekend, I highly recommend these gluten-free financiers with figs.
Financiers are a French treat made with brown butter, almond flour, and egg whites. There’s usually a bit of all-purpose flour in there, too, but here I’ve used cassava flour* (*affiliate link–I earn from qualifying purchases. All affiliate links in this post are marked with a *) to keep them gluten free and grain free.
Alright, is there anything better than a warm muffin early in the morning? I personally don’t think so, especially when they’re filled with dark chocolate. These Paleo Chocolate Chip Pumpkin Muffins take one step further into fall heaven with the addition of pumpkin and pumpkin pie spice. Before going Paleo last year muffins were a breakfast staple. I would pick up a few mixes for the week and with only 30 minutes of effort I’d have breakfast ready for the entire week. We all know Paleo baking baking isn’t that simple though. Usually there are precise measurements, speciality ingredients, and one too many bowls if you were to ask my husband. 
