Tea time was a sacred moment when I was a child (and still is!). In France we call it “l’heure du goûter”.
My sister and I would sit around the table after a long day at school and tell our mum of our little adventures while she would make us a warm cup of milk served with some homemade Madeleines. We would often fight to get the ones that had been dipped in chocolate, whereas now my favourites are the orange infused madeleines which are perfect with a cup of tea.
Such a comforting little treat to share with your loved ones while you tell each other of your adventures at work 😊
This vegan and gluten-free version of the Madeleines is much lighter than the original recipe and as delightful 😊
They are also full of chia seeds which are:
– A great source of Omega 3 to fight against inflammation
– Full of calcium and phosphor for healthy bones
– A source of magnesium … among many other benefits!
It’s almost Tea Time!
Revisitons … Pâtissons!
I hope you try and like this recipe, if so let me know! Share on Pinterest and tag a photo on Instagram #mimies_delicacies so that I can see your lovely creations as well as helping me reach more of you lovely people! Merci my friends!
For 16 Madeleines
- 65 gr rice flour
- 65 gr oat flour *
- ½ tsp. baking powder
- 3/4 tsp. xanthan gum
- 1 pinch of salt
- 1 tbsp. orange zest
- 165 gr maple syrup
- 60 gr rapeseed oil
- 1 tsp. vanilla extract
- 2 tbsp. chia seeds (ground)
Place your mould in the freezer while you make the batter. The heat shock will give your madeleines a nice little bump.
Cover the chia seeds with water (1cm over the surface) and let them sit for about 5 minutes.
In the meanwhile, sift the rice and oat flour in a bowl (this step prevents any lumps or impurities from going into the batter). Add the salt, baking powder, orange zest, xanthan gum and mix.
In a separate bowl, stir together the oil, vanilla extract and maple syrup. Add the chia seeds making sure to mix thoroughly as they tend to stick together!
Fold the wet mixture over the dry ingredients until evenly mixed.
Divide the batter into your prepared mould and place in the fridge for half an hour.
It is now time to bake our little Madeleines!
Preheat the oven at 240°C. Madeleines bake on the rung just above the middle rack.
Bake for 8 to 10 minutes then decrease the temperature to 180°C and finish baking for 5 minutes or until golden brown.
Transfer the mould out of the oven and onto a cooling rack for a few minutes, then remove the madeleines and enjoy while still warm .
* simply grind the oat in a spice grinder or a food processor until it reaches a flour-like consistency.