Hi everyone! This week I was lucky enough to guest post on Arsy’s beautiful blog, Rubies & Radishes! I’m really sorry about how slow I’ve been with replying to emails and comments this week – I’m right in the middle of exams, and sadly, that means I’ve had no time at all to experiment in the kitchen! I’ll be back next week, but in the meantime, I hope you enjoy this post!
I’ve been going through a Paleo-fied French pastry phase recently (hello, macarons! hello, profiteroles!) and these madeleines are no exception. I was given a madeleine mould for Easter (way better than a dairy-laden, sugar-filled chocolate Easter bunny, in my opinion – thanks, Grandma!), so what was a girl to do? I do love a challenge..
These gorgeous golden, buttery cakes, with their adorably shell-shaped outsides and light, fluffy insides, are absolutely perfect dunked in tea, drizzled with a little melted chocolate, or eaten as they are for a delicious treat. Admirably plain yet easily jazzed up by the addition of berries, lemon zest, some cacao powder, a little matcha powder, or even lavender to the batter, they’re really versatile but really easy at the same time.
Huge thanks to Arsy for giving me this opportunity, and I hope you all enjoy!
Adapted from my Lemon Drizzle Cake.
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients (32 madeleines)
- 3 eggs
- ½ cup maple syrup
- ½ cup coconut oil, softened
- 1 tablespoon vanilla extract
- 1/3 cup coconut milk
- 1 ½ cups almond flour
- 3 tablespoons coconut flour
- 3 tablespoons arrowroot starch
- 1 tsp baking soda
1. Preheat the oven to 180C/350F.
2. In a food processor, combine the first five ingredients (all the wet ingredients) for 1-2 minutes or until smooth. Transfer to a bowl, then fold in the remaining ingredients.
3. Grease a madeleine mold with a little coconut oil, then add a spoonful of batter, spread out, and repeat.
4. Bake for 12-15 minutes or until golden brown.