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.