SWEET & TREATS
Buckwheat French Madeleines
Madeleines are so French and remind me of my childhood so much – My Maman used to do a version of this dipped in chocolate rather than sprinkled with seeds and nuts, but wanted something a little simpler and something I could enjoy dipped in my morning coffee. Also since I try to find flour alternative as much as possible simply to add variety to my diet I decided to try using Buckwheat flour and it was a triumph. This turned out to be a real treat – Buckwheat is a highly nutritious whole grain that many people consider to be a superfood, on top of that with the added nuts and seeds you will be able to satisfy your gourmandise as well as keeping healthy – I hope you will enjoy it as much I do!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
- Serving Size12/15
- Preheat your oven to180°C/356°F
Ingredients
- 2 Organic eggs, medium
- 60 g Brown sugar
- 60 g Buckwheat flour
- 5 g Baking powder
- 50 g Melted butter
- 50 g Flaked almonds
- Sprinkle of Poppy seeds
- 160 g Blackberries
- 50 g Flaked almonds
Method
Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
In a bowl beat the eggs and the sugar until you get a creamy almost frothy mixture. Gradually add the flour and the sifted yeast, then the melted butter and whisk together – leave to rest for approximately 20 minutes.
Divide the batter into the madeleine tray, filling them three-quarters. Sprinkle with almonds and poppy seeds. Place them in the refrigerator to cool for one hour.
Cook the madeleines for about 12 to 15 minutes in the preheated oven.
And Voilà… Bon appetit! ♥♥♥
