Gluten Free English Lavender Madeleines
A fusion of English and French cuisine this English Lavender Madeleines recipe is simple to make and uses your own harvest of lavender to add to that extra sense of satisfaction. Both gluten free and dairy free and this is a recipe everyone can enjoy for teatime this summer.
Servings: 12 Madeleines
Calories: 63kcal
Ingredients
Madeleines
- 50 g gluten free self-raising flour
- 50 g caster sugar
- 50 g melted dairy free spread or butter
- 1 egg
- ½ tsp lavender flowers
To prepare the tin
- 10 g dairy free spread
- Pinch of ground lavender [see notes]
Instructions
Make lavender infused ‘butter’
- Heat up the dairy free spread in a small saucepan with a generous pinch of ground lavender until it bubbles.
- Set aside to cool.
- (if you want a real authentic nutty taste you melt a knob of butter in a pan until it just starts to change colour to a golden brown, however this is pretty much impossible to achieve using a dairy free spread)
Make the Madeleine batter
- Melt the 50g butter or butter alternative and set aside to cool a little
- Whisk together the eggs and sugar in a bowl until frothy and light.
- Add your cooled butter and whisk again until thoroughly incorporated
- Add the flour and lavender powder and lightly fold in with the whisk
- Leave the mixture for 1.5hrs at room temperature with a tea towel to cover ... be patient!
- Brush the Madeleine tin liberally with the cooled melted lavender infused ‘butter’ dust tray with flour and tap off excess.
- If after 1.5hrs your Madeleine batter has thickened to more than a dropping consistency, then add a splash of water or dairy free milk to loosen [see notes]
- Fill the Madeleine tin to the top of each mould.
- Set your oven to 180°C | 160°C fan | 350°F | Gas 4
- Bake for 10mins and enjoy the wonderful smells that omit from your oven!
- Remove from oven once Madeleines are peaked like little mountains and gently tap out of tin onto a cooling rack.
- Enjoy still warm or cooled.
Notes
To prepare ground lavender simply wash the dried flowers thoroughly and tip onto kitchen towels to dry completely. Once bone dry add to a blender and blitz until you have a fine powder.
Gluten free flour thickens more than normal flour due to the different grains used. For example, a flour using a rice flour blend will swell as you’d expect when you boil rice.
Nutrition
Calories: 63kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 38mg | Potassium: 5mg | Fiber: 1g | Sugar: 4g | Vitamin A: 211IU | Calcium: 5mg | Iron: 1mg