The madeleine is a typical dessert of the town of Commercy, in the northeast of France. The original recipe calls for a considerable amount of butter, in this my version I decided to exclude gluten, dairy products and much of the sugar, these soft cookies are lighter, less sweet but still delicious. I suggest four ways to enjoy them, to the natural, covered with coconut or nuts or glazed with chocolate.
Ingredients 80 madeleine 4 cm x 2.5 cm:
- 135 g brown rice flour
- 150 g of pomegranate jam without sugar
- 30 g oil
- 30 g cashew cream
- 60 ml sparkling water
- 2 eggs
- 4 x g yeast cakes
- a pinch of salt
- hazelnuts to decorate
- coconut flakes to decorate
- 50 g dark chocolate 90% to decorate
- 2 teaspoon oil to decorate
How to prepare the madeleines
Sift the rice flour with the baking powder.
Mix in a bowl 150 g of jam with pomegranate 30 g oil cashew cream, then add sparkling water, a pinch of salt, the eggs and the last rice flour and baking powder.
Cover the bowl with a sheet of plastic wrap and put it in the refrigerator for 1 hour.
Oiling the molds from multiple madeleine (or other molds to your liking), distribute the mixture.
Bake at 180 ° C for 17 minutes.
Remove from oven and unmold immediately madeleine, let cool before serving, you can enjoy them as well or decorated or frosted.
To decorate the sweets heat 3 tablespoons of jam pomegranate, brush the madeleines with jam then submerge part in coconut flakes and another in the chopped hazelnuts.
For sweets glazed with chocolate, melt 50 g of chocolate with 50 g of jam pomegranate and two teaspoon of oil and dip the madeleine.