(Gluten-free,
Dairy-Free, sugar-free, soy-free)
Yield:
12 large madeleines or 36 small ones.
½
cup Namaste Foods Gluten Free Perfect Flour Blend
¼
cup cacao powder
½
tsp Clabber Girl baking powder
Scant
¼ tsp sea salt
5
tbsp coconut oil
2
large eggs
1/3rd
cup organic honey (I like tropical blossom)
½
tsp vanilla extract
½
tsn Frontier alcohol-free peppermint flavor
Sift
together the flour, cacao powder, baking powder and salt. Set aside.
In
a saucepan, melt honey and coconut oil on low.
In
a bowl, whisk the eggs and melted coconut oil and honey mixture about 2-4
minutes.
Mix
in the vanilla extract and peppermint flavor.
With
a silicone spatula, fold in the dry ingredients into the liquid ingredients.
Mix
until just combined.
Cover
with plastic wrap. Let this rest in the refrigerator for 3 hours to 24 hours.
Oil
and flour a madeleine pan well.
Scoop
the batter evenly into the madeleine pan until almost full.
Bake
in a preheated oven at 375F for 10-12 minutes or until your finger springs back
when you touch the center of the madeleine. The baking time for smaller
madeleines will be shorter by 3-4 minutes.
Best
enjoyed when warm.
