A small spongey shell-shaped cake – we thought it was time to share our take on this French classic!
We make ours with coconut flower sugar to give a slightly darker colour and add lemon to make it light, fluffy and zesty. Traditionally they are baked in a madeleine tin which gives it the shell-like shape – we also dipped ours in melted dark chocolate and crushed pistachios for extra flavour and crunch!
Prep time: 15 minutes
Rest time: 2- 4 hours Baking time: 8 – 10 minutes Makes 10 madeleines
60 g oat flour
50 g coconut flower sugar 1⁄2 tsp baking powder
1 pinch of salt
55 g almond milk
35 g coconut oil, melted 1⁄2 tsp lemon oil
1⁄2 tsp lemon zest powder
-or sub lemon oil and powder with zest and juice of 1 fresh lemon
Mix together the flour, sugar, baking powder, salt and lemon zest.
Melt the coconut oil and add to dry ingredients along with the almond milk and lemon oil. Stir well.
Cover and leave to rest in the fridge for 2 hours. The mix will be quite hard and crumbly.
Preheat the oven to 230°C fan.
Grease a madeleine tin with coconut oil and spread a tablespoon of mixture into each mould.
Once the oven has reached the correct temperature bake the madeleines for 4 minutes.
After 4 minutes, reduce the oven temperature to 190°C for a further 4-6 minutes.
Keep an eye on them as depending on your oven they can brown easily!
Once cooled dip in melted chocolate (we used 67% cocoa solids, vegan and sweetened with coconut flower sugar) and sprinkle with crushed pistachios.