Gluten-free French Madeleine Cakes Recipe

Bake a batch of these tasty little French cakes to have with a cup of tea or coffee!

Ingredients

  • 2 free-range eggs
  • 100g (3½ oz) sugar alternative such as xylitol or coconut sugar
  • 100g (3½ oz) Bob’s Red Mill “1-To-1” Flour, plus extra for dusting
  • 1 unwaxed lemon, juice and zest
  • ¾ tsp baking powder
  • ½ tsp vanilla essence
  • 100g (3½ oz) butter, melted and cooled slightly, plus extra for greasing

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Brush the Madeleine tray with melted butter then shake a little flour to coat, tapping out the excess.

2. Whisk together the eggs and the sugar substitute in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared Madeleine tray.

3. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the Madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

Recipe courtesy of Lavida Food Ltd: www.lavidafood.com. Find more delicious recipes at www.bobsredmill.com/recipes. Meet Bob Moore, founder of Bob’s Red Mill at the Allergy & Free From Show, Olympia, London from 3 to 5 July and receive a signed copy of the Bob’s Red Mill Everyday Gluten Free Cook Book.

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