This is a healthier version of the famous French Madeleines (small butter cakes with scalloped shell-shape and little hump). They are low sugar, low carb, and gluten-free (could also be made dairy-free). Best enjoy them warm with a cup of your favourite tea.
Ingredients
(12 Madeleines)
60ml extra virgin olive oil
30g French butter, melted and cooled slightly (or use olive oil instead)
1 tsp vanilla paste
60g powdered erythritol
1tbsp Maple syrup
2 medium organic eggs
60g gluten free self-raising flour
40g almond flour (or finely ground almond)
3/4 tsp gluten-free baking powder
1 tbsp Inulin fibre or partially hydrolysed guar gum
a pinch of sea salt (optional)
For dark chocolate filling:
12 small squares of good quality dark chocolate (e.g. Lindt 70% Dark cooking Chocolate)
Directions
Mix the melted butter, olive oil, salt, erythritol and vanilla together in a small bowl. Add the eggs and mix well using a hand whisk.
Combine the flour, baking powder and inulin together, then add to the egg mixture and mix well. Add the almond and mix until smooth. The batter should be thick.
Cover the bowl and leave the batter in the fridge for about 30 minutes.
Preheat the oven to 190 degree C (Fan).
Transfer about one generous teaspoon of the chilled batter to the prepared baking tin (buttered and lightly floured). Put one square of the dark chocolate for each Madeleine, then add more batter to cover the chocolate.
Bake at 190 degree C for 7 mins, then at 160 degree C for 5 mins
Let them cool down for a few minutes before removing from the tin. Best serve warm.