- Preheat the oven to 190°C/375°F/gas mark 5 and brush a madeleine tray with melted coconut oil.
- Make the jam by blending the strawberries, chia seeds and maple syrup until smooth. Leave on the side – the chia seeds will soak up the liquid and the mixture will become gelatinous after 10 minutes.
- To make the madeleines, whisk the coconut oil, almond milk, maple syrup, lemon zest, egg and vanilla together in a large bowl. Sift in the flour, baking powder and bicarb and stir to mix. Pour the batter into the madeleine moulds and bake in the oven for 10 minutes.
- Serve the madeleines with a dollop of jam. They are also great dipped in chocolate.
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:
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: Madeleine Shaw
- pictures: Martin Poole
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