It’s not a coincidence that I love this madeleines recipe. My love for these soft shell-shaped sponges blossomed at a young age, but I also lived in France for a brief time when I returned from Australia.
I’d just set up my blog, and was experimenting with how to make some of my favourite treats gluten, dairy and refined sugar free. Well, I finally did it with the madeleines, but I have to say I’m yet to crack the croissant!
Makes 16, serves 6–8
– 50g coconut oil, melted, plus extra for greasing
– 60ml almond milk
– 85g maple syrup or honey
– Grated zest of 1 lemon
– 1 egg, beaten
– 1 tsp vanilla extract
– 120g buckwheat or white spelt flour
– 1 tsp baking powder
– ¼ tsp bicarbonate of soda
Strawberry chia jam
– 400g strawberries
– 4 tsp chia seeds
– 3 tbsp maple syrup
1. Preheat the oven to 190°C/375°F/gas mark 5 and brush a madeleine tray with melted coconut oil.
2. Make the jam by blending the strawberries, chia seeds and maple syrup until smooth.
3. Leave on the side – the chia seeds will soak up the liquid and the mixture will become gelatinous after 10 minutes.
4. To make the madeleines, whisk the coconut oil, almond milk, maple syrup, lemon zest, egg and vanilla together in a large bowl.
5. Sift in the flour, baking powder and bicarb and stir to mix. Pour the batter into the madeleine moulds and bake in the oven for 10 minutes.
6. Serve the madeleines with a dollop of jam. They are also great dipped in chocolate.
Visit Madeline’s blog, madeleineshaw.com
Madeleine Shaw’s A YEAR OF BEAUTIFUL EATING is published by Trapeze in hardback & eBook on 20 April 2017.