(17) comments
Add Your Reply
Menu
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
Equipment
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 and newsletter! Unsubscribe anytime. Privacy Policy
