Surrey Homes | SH33 | July 2017 | Interiors supplement inside

Food
Madeleines
It’s not a coincidence that I love
madeleines. My love for these
soft shell-shaped sponges
blossomed at a young age, but I also
lived in France for a brief time when
I returned from Australia. I’d just set
up my blog, and was experimenting
with how to make some of my
favourite treats gluten, dairy and
refined sugar free. Well, I finally did
it with the madeleines, but I have to
say I’m yet to crack the croissant!
Makes 16, serves 6-8
Prep time: 20 mins Cooking time: 10 mins
• 50g coconut oil, melted,
plus extra for greasing
• 60ml almond milk
• 85g maple syrup or honey
• grated zest of 1 lemon
• 1 egg, beaten
• 1 tsp vanilla extract
• 120g buckwheat or
white spelt flour
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
For the strawberry chia jam
• 400g strawberries
• 4 tsp chia seeds
• 3 tbsp maple syrup
1. Preheat the oven to 190°C/375°F/
gas mark 5 and brush a madeleine
tray with melted coconut oil.
2. Make the jam by blending the
strawberries, chia seeds and
maple syrup until smooth.
Leave on the side – the chia
seeds will soak up the liquid
and the mixture will become
gelatinous after 10 minutes.
3. To make the madeleines, whisk the
coconut oil, almond milk, maple
syrup, lemon zest, egg and vanilla
together in a large bowl. Sift in the
flour, baking powder and bicarb
and stir to mix. Pour the batter
into the madeleine moulds and
bake in the oven for 10 minutes.
4. Serve the madeleines with a
dollop of jam. They are also
great dipped in chocolate.
These recipes are taken from A Year of
Beautiful Eating by Madeleine Shaw,
published by Trapeze in hardback and
eBook, priced £20/£10.99
133 wealdentimes.co.uk