Gingerbread Madeleines (Refined Sugar-free)
A holiday twist to a classic favorite. These delicious mini cakes are flavored with fresh ginger and fragrant, warming spices. I made these madeleines using the best quality eggs and coconut sugar from @_farmmade. Farm Made free range eggs (produced by hens which are free to forage) are rich in Omega 3 and Vitamin D. Farm Made coconut sugar is pure and completely free of any chemicals or additives (you can reach out to @_farmmade for more information about buying their products).
The madeleines have a tender, moist crumb and pair perfectly with any hot beverage of your choice. This simple and versatile recipe can also be baked into muffins or a small tea cake.
Recipe
Gingerbread Madeleines
(Makes 18-20 madeleines)
Ingredients
100 gms salted butter, softened
1/2 cup powdered coconut sugar
2 eggs, at room temperature
1 tbsp pure vanilla extract
1 level tbsp honey
1 tablespoon freshly grated ginger
1 tbsp extra virgin olive oil
1/2 cup whole wheat flour
1/2 cup blanched almond flour
1 tbsp unsweetened cocoa powder
1 level tsp baking powder
1 1/2 tsp mixed ground spices (cinnamon, nutmeg, cloves, allspice and dried ginger)
1 tsp orange zest (optional)
1-2 tbsp milk, if needed
Method
Preheat your oven to 180°C. Grease and flour a madeleine pan and set aside.
Transfer the butter to large bowl. Using an electric hand mixer, whisk it until it turns creamy.
Add the coconut sugar and whisk again until the mixture turns pale and fluffy. Whisk in the eggs, vanilla, honey, grated ginger and olive oil.
In a bowl, whisk together the whole wheat flour, almond flour, cocoa powder, baking powder and ground spices. Fold them into the wet ingredients, adding a tablespoon or two of milk, if needed. Fold only until the ingredients are incorporated, but do not over mix.
Spoon a tablespoon of the batter into each of the madeleine cavities and bake for 15 minutes (the madeleines will rise a lot initially, but will shrink back down after about 10 minutes in the oven). When done, they should be firm to the touch and golden brown around the edges.
Remove from the oven and allow the madeleines to cool in the pan for 2-3 minutes to set completely. Gently run a blunt knife around the edges, then invert the pan and tap it firmly on the counter to get them out. Place them onto a wire rack to cool completely. Enjoy with a hot cup of tea or coffee.
The gingerbread madeleines can be stored in an airtight container at room temperature for 2-3 days.
For Muffins - Spoon the batter into a lined muffin tray until 2/3rds full and bake for 20-25 minutes.
For a Tea Cake - Spoon the batter into a greased and floured 8” round cake pan and bake for 30-35 minutes.
