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!

  1. Preheat the oven to 190°C/375°F/gas mark 5 and brush a madeleine tray with melted coconut oil.
  2. 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.
  3. 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.
  4. Serve the madeleines with a dollop of jam. They are also great dipped in chocolate.

  • words:
  • pictures: Martin Poole

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