Lemon Poppyseed Madeleines (Refined Sugar-free, Gluten-free)

These lightly-sweetened citrusy madeleines are both, refined sugar-free and gluten-free. If you do not have a madeleine pan, you can double the batch and bake it into muffins. The chocolate glaze is optional. If you prefer sweeter desserts, consider a lemon glaze instead.

---

Recipe

Lemon Poppyseed Madeleines

(Makes 12 madeleines)

Ingredients

1/3 cup blanched almond flour
1/3 cup buckwheat flour (can be replaced with all-purpose flour)
1/4 tsp baking powder
1 tsp black poppy seeds (can be replaced with chia or black sesame seeds)
2 tbsp (30 grams) salted butter, plus more for greasing
1/3 cup coconut sugar (can be replaced with cane sugar)
1 1/2 tsp finely grated lemon zest
1 large egg, at room temperature
2 tsp pure vanilla extract
1/3 cup full fat plain Greek yogurt, at room temperature
Melted dark chocolate for dipping (optional)

Method

Grease a 12 cavity madeleine pan well with butter.

Whisk the almond flour, buckwheat flour, baking powder and poppyseeds together in a mixing bowl.

Melt the butter in a microwave safe bowl and set aside.

Powder the coconut sugar along with the lemon zest. Combine with the egg and vanilla extract in a mixing bowl. Using an electric mixer, whisk for 2-3 minutes until pale and frothy. Add the Greek yogurt and continue to whisk for another 2 minutes until well combined.

Fold in the flour mixture until well combined. Finally, fold the melted butter into the batter.

Spoon a tablespoon of the batter into each of the cavities. Tap the madeleine pan lightly on the counter. Refrigerate for an hour.

Preheat your oven to 180°C. Remove the tray from the refrigerator and place in the oven. Bake the madeleines for 10-12 minutes or until they are set in the center.

Remove the pan from the oven and tap the madeleines out onto to kitchen counter. Place each one gently on a wire rack to cool completely.

Partially dip the madeleines in some melted dark chocolate if you like, allow it to set and enjoy!