Bare Life Madeleines
My Experience with Madaleines
As a student of langauges and literatures at SMC, I was introduced to Madaleines by my French professor who always brought cookies to our special classes days and exams. Yes, Madame Marachi always brought cookies to our exam days and I will never forget how food help us all relax.
Conventional Madaleines are made with wheat flour, so I have not had too many since going gluten free. Several years back, I was in the mood for a cookie and experimented with a dough. That particular dough was more like a batter, so I decided to put it in a Madeleine pan so that it could be pretty. It turned out to be a spongy cake like the real deal. The recipe is so simple and I shared both a version using cashew and one with sunflower seeds. At the time, my two eldest taste testers agreed that they preferred the SunFun Butter™ version because of the roasted flavor combined with the cacao. While I enjoy the creamy flavor of the cashew-based Madaleine, I felt that the roasted sunflower seed butter flavor would better complement Bare Life in this recipe while also making it nut allergy-friendly.
Other characteristics of this recipe that make it noteworthy:
Its flavor is remniscent of a fudgey nut or seed butter cup.
Its texture is like that of a spongey brownie cake.
If you do not have a Madaleine pan, you can make these in a brownie bite pan.
Women’s History Month
March is Women’s History Month, so let’s support a woman-owned business by ordering Bare Life mix and using discount code MENA while saving a little. And for more chocolate recipes, check out my cookbook Confections of a Chocoholic.
Bare Life Madaleines
Ingredients
½ cup Sunflower Seed butter or Date-Sweetened SunFun Butter™*
6 Tbsp. Bare Life
2 Tbsp. maple syrup (or honey)
½ tsp. Singing Dog Vanilla extract or alcohol free pure vanilla flavor
¼ tsp. baking soda
1 egg**
Method
Preheat oven to 375ºF. Grease madeleine pan with coconut oil.
Mix all ingredients except egg in food processor - you may also manually mix ingredients.
Adjust sweetness if desired.
Add egg & process until incorporated.
Place into oiled madeleine pan.
Bake 12 - 16 minutes, bake time will vary according to your pan size.
Allow to cool. Enjoy!
Notes
*If using SunFun Butter™ which creates a drier batter, you may want to add a little more vanilla extract.
**I use duck egg because our small backyard flock provides us with these. Our duck egges are pretty comprable to large - X-large chicken eggs, so keep this in mind when using chicken eggs for this recipe.
