Prep time:

Cooking time: 10 minutes

Total time:

Serves: 8

50g Coconut Oil

60ml Almond Milk

85g Maple Syrup, or Honey

Grated Zest of One Lemon

1 Egg, beaten

1tsp Vanilla Extract

120g Buckwheat or White Spelt Flour

1tsp Baking Powder

¼tsp Bicarbonate of Soda

For The Strawberry Chia Jam:

400g Strawberries

4tsp Chia Seeds

3tbsp Maple Syrup

It’s not a coincidence that I love madeleines. My love for these soft shell-shaped sponges blossomed at a young age, but I also lived in France for a brief time when I returned from Australia. I’d just set up my blog, and was experimenting with how to make some of my favourite treats gluten, dairy and refined sugar free. Well, I finally did it with the madeleines, but I have to say I’m yet to crack the croissant!

  • words:
  • pictures: Martin Poole

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