Strawberry Madeleine Brains!
Gluten-free and dairy-free strawberry madeleines. These madeleine brains are sweet, fluffy, and moist.
Ingredients
- cooking spray to coat the pan.
- 10 Tbsp dairy-free unsalted butter melted. I use Miyoko's
- 3/4 cup gluten-free flour sifted. I use bob's or cup4cup
- 1/4 tsp kosher salt
- 1 tsp baking powder
- 2 eggs room temperature
- 1/2 cup maple sugar sifted. You can use regular or brown sugar too.
- 1 tsp vanilla extract
- 1/4 cup strawberry puree about 4-6 strawberries
- 1 lemon zest Use the zest of the whole lemon.
- pink food coloring gel optional
Instructions
- Preheat oven to 350 F.
- Prepare pan. Use cooking spray to cover the pan and dust with about 1 tablespoon of GF flour. Set aside.
- Melt the butter and let it cool.
- Mix GF flour, salt, and baking powder.
- In a separate bowl, mix the eggs, sugar, vanilla, strawberry puree, and lemon zest.
- Pour the flour mixture into the egg mixture. Then gradually add the melted and cooled butter. Use a silicone spatula to scrape the sides of the bowl.
- Add pink color gel. (optional)
- Drop the batter into the prepared pan. I use two large scoops per brain.
- Bake for 13-15 minutes or until the edges are golden brown. Use a toothpick to check for doneness.
- Let them cool completely to remove them from the pan. Enjoy!
Notes
The recipe is simple, just pay attention to the temperature of your ingredients and the order they go in. Also, you should be able to substitute the allergy-friendly products in my recipe for more traditionally used ingredients. If you choose to do that, then you might want to experiment with using less baking powder. Let me know how that goes.
Don't skip on using flour to coat the pan. The flour gives more definition to the brains.
Tried this recipe?Let us know how it was!