Have you ever had a Madeleine? It’s a cake-like cookie that is molded into a signature shape. These grain free dipped madeleines are a real treat!
My mother-in-law makes the best madeleines. Being grain-free, I wanted to develop a recipe that would yield a similar flavor and texture. I think I found it here.
It’s been said that Madeleines were named for a pastry cook named Madeleine Paulmier. There is some confusion as to when she actually lived – 18th or 19th century, but the name stuck nonetheless.
Madeleines are actually small cakes with a distinctive shell-like shape acquired from the specially molded pans they are baked in.
The batter is similar to a sponge cake. Traditional recipes include very finely ground nuts, usually almonds. I could have used almond flour but I felt that coconut flour would be lighter. These madeleines have a fantastic taste and wonderful cake-like texture.
Dipping the edge in melted chocolate gives it an extra dimension, but is optional. Frankly, they taste fantastic without the chocolate.
The Madeleine molds I used were not non stick. They would be hard to find these days.Print
Instructions For Dipping
These brands are made without soy lecithin (read more about it here)
Liberty Chocolate – this one is made with honey and so technically is GAPS legal
Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series!