Moist and Nutty Coconut Madeleines
Moist and Nutty Coconut Madeleines
Gluten-Free Coconut Madeleine Recipe: The Secret to Moistness
Introducing a delicious and healthy coconut madeleine recipe! Made with a gluten-free mix, but you can also substitute with regular all-purpose flour, rice flour, or brown rice flour. The key to their incredibly moist and nutty flavor is the rich coconut oil used. While the characteristic ‘hump’ of traditional madeleines might be less pronounced due to reduced gluten, these treats offer a delightful flavor without excessive sweetness. They are a healthy dessert that the whole family can enjoy making and eating. Let’s bake some healthy coconut madeleines with less sugar and gluten!
For 18 Mini Madeleine Molds- 33g Gluten-free flour mix
- 12g Almond flour
- 10g Coconut flour
- 2/3 tsp Baking powder
- 25g Organic unrefined sugar
- 55g Coconut oil (melted)
- 1 Large egg (at room temperature)
Cooking Instructions
Step 1
In a bowl, crack the room-temperature egg and whisk it gently with the organic unrefined sugar until well combined. Then, add the melted coconut oil and whisk again thoroughly until fully incorporated. It’s important to mix well to ensure the coconut oil doesn’t separate from the egg mixture.
Step 2
Now it’s time to combine the dry ingredients. Sift the gluten-free flour mix, coconut flour, almond flour, and baking powder into the bowl. (If you don’t have a gluten-free mix, you can use all-purpose flour, rice flour, or brown rice flour instead.) After adding the dry ingredients, gently mix with a whisk until just combined. Be careful not to overmix, as this can develop gluten and result in a tough texture for your madeleines. Aim for a smooth batter.
Step 3
Cover the bowl with plastic wrap or a lid and refrigerate for about 20 minutes to let the batter rest and firm up slightly. This resting period makes the batter easier to pipe into the molds. Don’t rest it for too long, or the batter can become too hard to work with. Once rested, transfer the batter into a piping bag for easy filling.
Step 4
Grease your mini madeleine molds thoroughly with coconut oil. Pipe the batter into each mold, filling them about 70-80% full. Bake in a preheated oven at 170-180°C (338-356°F) for 8 to 10 minutes, or until the tops are golden brown. Baking times may vary depending on your oven, so keep an eye on them. Once baked, carefully remove the madeleines from the molds and let them cool completely on a wire rack. Enjoy your delicious and fragrant coconut madeleines!
