Coconut Ginger Madeleines
Fused with the gingery zest that comes through with every bite, the coconut ginger madeleines have the most astonishingly well-balanced flavor profile.
Servings: 15 madeleines
Calories: 157kcal
Equipment
- Madeleine mould
Ingredients
- 1/2 cup All-purpose flour
- 1/2 cup Quinoa flour
- 1/2 cup Desiccated coconut
- 3/4 tsp Ginger powder
- 1/3 cup Raw sugar You can use regular white sugar or coconut sugar.
- 1 1/4 tsp Baking powder
- 1/4 tsp Salt
- 1/3 cup Coconut oil You can also use cooled, melted butter.
- 1/2 cup Almond milk You can use any milk of your choice.
- 1.5 tsp Vanilla extract
Glaze ( Optional)
- 1/3 cup Icing sugar
- 1 tbsp Almond milk
Topping ( Optional)
- Shredded coconut, shredded
Instructions
- Whisk both the flours, desiccated coconut, raw sugar, ginger powder, salt, and baking powder in a bowl.
- In another bowl, whisk together the coconut oil, almond milk, and vanilla extract.
- Now gently fold in the flour mixture. Please don't over mix.
- Cover the batter and refrigerate for a minimum of 2 hours or for up to 2 days.
- When you're ready to bake, preheat your oven to 200C. Grease and flour the madeleine molds. If you have a silicone pan, no prep is needed.
- Spoon the batter into the molds, about three-quarters of the way. There is no need to level the batter. Bake for 10-12 minutes or until they are golden and tops are springy to touch.
- Turn them out on a cooling rack. Cool completely.
Glaze
- Mix the icing sugar and almond milk to form a smooth, thick glaze.
- Dip one end of the madeleine into the glaze and top with toasted coconut. Set aside for 5 minutes for the glaze to set. And enjoy!
Nutrition
Serving: 1 Serving | Calories: 157kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 104mg | Potassium: 8mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 0.1IU | Vitamin C: 0.001mg | Calcium: 34mg | Iron: 0.4mg