Honey Madeleines (Gluten-free)

My weekend baking experiment that yielded very satisfactory results. These are refined suagr-free, gluten-free, grain-free and dairy-free. It’s not easy baking within those parameters, but with a little perseverance, it IS possible. These baked up beautifully with a tender, moist crumb and a floral sweetness from the honey. Though I feel the recipe could use just a wee bit more tweaking, the teen was adamant they’re near perfect, so I’m sharing it. Will definitely be making these again soon, maybe with saffron & cardamom for the festive season (yum!).

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Recipe

Honey Madeleines

(Makes 12)

Ingredients

50 gms ground almond meal (to make the almond meal, grind raw almonds in a blender until fine)
2 tbsp coconut flour
2 tbsp tapioca starch
2 tbsp green banana flour
1 tsp baking powder
Pinch of salt
90 gms honey
2 eggs, at room temperature
2 tsp pure vanilla extract
Dash of almond extract
Dash of nutmeg
Zest of half a lemon
75 gms olive/safflower oil
1 tbsp coconut milk

Method

In a medium bowl, whisk together the almond meal, tapioca starch, coconut & raw banana flours, baking powder and salt and set aside.

In another bowl, whisk the honey, eggs, extracts, nutmeg and lemon zest until pale.

Fold in the dry ingredients until incorporated, then fold in the oil and coconut milk. Cover and refrigerate for an hour.

When you are ready to bake, preheat the oven to 200°C.

Using a pastry brush, grease the cavities of a madeleine pan well and lightly dust with banana flour.

Stir the chilled batter (it should have thickened by now) and spoon into the cavities until 2/3rd full (don’t get over zealous like me and fill them right up to the brim). Bake for 11-13 minutes or until done, then remove from oven and cool for a few minutes in the pan.

Give the pan a good tap on the counter, then gently pry out each madeleine and transfer to a cooling rack. Cool completely and enjoy!