Saturday, May 5, 2012

Cacao Mint Madeleines


(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.

Honey Lavender Madeleines


(Gluten-free, Dairy-Free, sugar-free, soy-free)

Yield: 12 large madeleines or 36 small ones.

3/4th cup Namaste Foods Gluten Free Perfect Flour Blend
½ tsp Clabber Girl baking powder
5 tbsp extra virgin olive oil
2 tsp dried culinary lavender (ground in coffee grinder)
2 large eggs
1/3rd cup organic honey (I like tropical blossom)
1 tsp vanilla extract

Sift together the flour, baking powder and ground lavender. Set aside.
In a saucepan, melt honey on low.
In a bowl, whisk together the olive oil, eggs and melted honey about 2-4 minutes.
Mix in the vanilla extract.
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.