Paleo French Madeleines

Paleo French Madeleines 

I am beyond thrilled to have Alessandra, The Foodie Teen here today. When I first came across Alessandra’s blog, I was so impressed by her brilliant photos and delectable recipes. And when I discovered that she was only 15, I was besides myself! Her story is so inspiring… at this young age, she took charge of her health and healed her gut through real food, without skimping on flavor! I mean… check out these Paleo Profiteroles (only if you want to drool all over your keyboard).

Make sure to check out Alessandra’s blog, The Foodie Teen and connect with Alessandra on Instagram and Facebook!

Hi everyone! I’m so, so excited to be posting on Arsy’s blog today – I’m constantly cooking from her blog & books, so it’s suffice to say that I did quite a few happy dances when she asked if I wanted to guest post! I hope you all love this recipe!

I’ve been going through a Paleo-fied French pastry phase recently (hello, macarons! hello, profiteroles!) and these madeleines are no exception. I was given a madeleine mould for Easter (way better than a dairy-laden, sugar-filled chocolate Easter bunny, in my opinion – thanks, Grandma!), so what was a girl to do? I do love a challenge..

These gorgeous golden, buttery cakes, with their adorably shell-shaped outsides and light, fluffy insides, are absolutely perfect dunked in tea, drizzled with a little melted chocolate, or eaten as they are for a delicious treat. Admirably plain yet easily jazzed up by the addition of berries, lemon zest, some cacao powder, a little matcha powder, or even lavender to the batter, they’re really versatile but really easy at the same time.

Huge thanks to Arsy for giving me this opportunity, and I hope you all enjoy!

Adapted from my Lemon Drizzle Cake.

Paleo French Madeleines

Prep Time: 10 minutes

Cook Time: 15 minutes

Equipment Needed: Madeleine Pan

Ingredients (32 madeleines)

• 3 eggs
• ½ cup maple syrup (find 100% maple syrup here)
• ½ cup coconut oil, softened (find organic coconut oil here)
• 1 tablespoon vanilla extract (find organic, gluten-free vanilla here)
• 1/3 cup coconut milk (find BPA and gum-free coconut milk here)
• 1 ½ cups almond flour (find almond flour here)
• 3 tablespoons coconut flour (find coconut flour here)
• 3 tablespoons arrowroot starch (find arrowroot here)
• 1 tsp baking soda (find baking soda here)

Instructions

1. Preheat the oven to 180C/350F.
2. In a food processor, combine the first five ingredients (all the wet ingredients) for 1-2 minutes or until smooth. Transfer to a bowl, then fold in the remaining ingredients.
3. Grease a madeleine mold with a little coconut oil, then add a spoonful of batter, spread out, and repeat.
4. Bake for 12-15 minutes or until golden brown.

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Alessandra is a 15-year-old recipe creator and blogger at The Foodie Teen. She loves experimenting in the kitchen and taking photographs of the successful endeavours! Alessandra has Coeliac disease along with many food allergies, which is how she found the Paleo diet, healed her leaky gut through real food, and now chronicles her journey on her blog in an attempt to help others heal themselves. Connect with her on Facebook, Twitter, Instagram, and Pinterest!