Paleo French Madeleines
I am beyond thrilled to have Alessandra, The Foodie Teen here today. When I first came across Alessandra’s blog, I was so impressed by her brilliant photos and delectable recipes. And when I discovered that she was only 15, I was besides myself! Her story is so inspiring… at this young age, she took charge of her health and healed her gut through real food, without skimping on flavor! I mean… check out these Paleo Profiteroles (only if you want to drool all over your keyboard).
Hi everyone! I’m so, so excited to be posting on Arsy’s blog today – I’m constantly cooking from her blog & books, so it’s suffice to say that I did quite a few happy dances when she asked if I wanted to guest post! I hope you all love this recipe!
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.
Paleo French Madeleines
Prep Time: 10 minutes
Cook Time: 15 minutes
Equipment Needed: Madeleine Pan
Ingredients (32 madeleines)
- 3 eggs
- ½ cup maple syrup (find 100% maple syrup here)
- ½ cup coconut oil, softened (find organic coconut oil here)
- 1 tablespoon vanilla extract (find organic, gluten-free vanilla here)
- 1/3 cup coconut milk (find BPA and gum-free coconut milk here)
- 1 ½ cups almond flour (find almond flour here)
- 3 tablespoons coconut flour (find coconut flour here)
- 3 tablespoons arrowroot starch (find arrowroot here)
- 1 tsp baking soda (find baking soda here)
- Preheat the oven to 180C/350F.
- 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.
- Grease a madeleine mold with a little coconut oil, then add a spoonful of batter, spread out, and repeat.
- Bake for 12-15 minutes or until golden brown.
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