Bare Life Madeleines

Affiliate Disclosure

My Experience with Madaleines

As a student of langauges and literatures at SMC, I was introduced to Madaleines by my French professor who always brought cookies to our special classes days and exams. Yes, Madame Marachi always brought cookies to our exam days and I will never forget how food help us all relax.

Conventional Madaleines are made with wheat flour, so I have not had too many since going gluten free. Several years back, I was in the mood for a cookie and experimented with a dough. That particular dough was more like a batter, so I decided to put it in a Madeleine pan so that it could be pretty. It turned out to be a spongy cake like the real deal. The recipe is so simple and I shared both a version using cashew and one with sunflower seeds. At the time, my two eldest taste testers agreed that they preferred the SunFun Butter™ version because of the roasted flavor combined with the cacao. While I enjoy the creamy flavor of the cashew-based Madaleine, I felt that the roasted sunflower seed butter flavor would better complement Bare Life in this recipe while also making it nut allergy-friendly.

Other characteristics of this recipe that make it noteworthy:

1. Its flavor is remniscent of a fudgey nut or seed butter cup.

2. Its texture is like that of a spongey brownie cake.

3. If you do not have a Madaleine pan, you can make these in a brownie bite pan.

Women’s History Month

March is Women’s History Month, so let’s support a woman-owned business by ordering Bare Life mix and using discount code MENA while saving a little. And for more chocolate recipes, check out my cookbook Confections of a Chocoholic.

Bare Life Madaleines

Ingredients

• ½ cup Sunflower Seed butter or Date-Sweetened SunFun Butter™*

• 6 Tbsp. Bare Life

• 2 Tbsp. maple syrup (or honey)

• ½ tsp. Singing Dog Vanilla extract or alcohol free pure vanilla flavor

• ¼ tsp. baking soda

• 1 egg**

Method

1. Preheat oven to 375ºF. Grease madeleine pan with coconut oil.

2. Mix all ingredients except egg in food processor - you may also manually mix ingredients.

3. Adjust sweetness if desired.

4. Add egg & process until incorporated.

5. Place into oiled madeleine pan.

6. Bake 12 - 16 minutes, bake time will vary according to your pan size.

7. Allow to cool. Enjoy!

Notes

*If using SunFun Butter™ which creates a drier batter, you may want to add a little more vanilla extract.

**I use duck egg because our small backyard flock provides us with these. Our duck egges are pretty comprable to large - X-large chicken eggs, so keep this in mind when using chicken eggs for this recipe.