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

Pork belly with apple purée, Tenderstem broccoli & dauphinoise potatoes

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Pan fried king scallops with minted pea purée & crispy Parma ham

Find out more about booking a meal or stay at The Print House, and keep up to date with their full programme of weekly and seasonal events at theprinthousetenterden.com

Lemon meringue gâteau

Chef’s tip: I use paper loaf tin liners in a loaf tin or you could use non-stick baking paper and, of course, you could do a circular one in a cake tin but make sure it is a spring clip...