Red Velvet Madeleines

This is a classic French dessert. Madeleines are usually browned and crispy on the outside and spongy and soft on the inside. Traditional recipes rely on butter (usually browned butter) and a whipped egg/sugar mixture. These are gluten free and vegan, a challenge therefore to replicate the recipe true to form. Nevertheless they taste great and over time with simple tweaks they get even better.

Ingredients
 (makes 12)
 

2/3 cup almond flour

¼ cup brown rice flour

¼ cup potato starch

¼ tsp xanthan gum

1 tbsp unsweetened natural cocoa powder

1/3 cup brown sugar

1 ½ tsp baking soda

½ tsp baking powder

½ tsp salt

¼ cup coconut oil

¾ cup coconut milk (or other)

1 tsp vanilla extract

2 drops (or more) of red food gel coloring

1 tbsp apple cider vinegar
 

Directions
 

Combine all of the dry ingredients, mix well and set aside
 

In a mixing bowl, add the wet ingredients and whip to combine
 

Add the dry ingredients and mix to form a thick batter, more like a brownie batter than a cake batter
 

Cover the bowl and refrigerate for at least 30 minutes, can also be left overnight
 

When the rest period is almost done, preheat the oven to 425F. Prepare a madeleine tin by brushing the cavities with vegan butter or margarine
 

When ready remove the batter from the fridge. Spoon level amounts of batter, about 1 – 1½ tbsp, into each mold. I would usually spread the batter out a bit
 

Place the tray in the oven. Bake for 2 minutes then drop the the heat to 350F
 

Bake for 12 minutes or until set. The center of each madeleine should raise to form a dome or belly
 

Remove from the oven, cool as is in the tray for about 1 minute then gently remove the madeleines from the mold onto a cooling rack. If they are stuck, carefully push in the edges with the flat side of a knife to release. Serve at once, dip in chocolate or dust with confectioners sugar if desired. I also find these madeleines taste just fine the day after, stored in the refrigerator