Coconut Citrus Madeleines

Citrus Coconut Madeleines are one of our favorite treates: slightly sweet and flavored with lemon, orange and vanilla.  In keeping with my recent post on why you should go grain-free, I’m sharing a tried-and-true, never-fail and cherished recipe: citrus coconut madeleines.  I first fell in love with madeleines in a high school French class after reading Marcel Proust ’s Remembrance of Things Past.

These madeleines, like all madeleines, are best served with tea: take it with Earl Grey is you can tolerate caffeine or take it with my favorite - red tea.  To make madeleines, you will, of course, need a madeleine pan.  Alternatively, you can use any molded tin for a different shape.

To make Coconut Citrus Madeleines, you’ll need:

• 6 Eggs from Pastured Hens
• 1/3 Cup Coconut Milk
• ½ Cup Wildflower Honey
• 2 Teaspoons Vanilla
• ½ Teaspoon Orange Extract (Orange Essential Oil in Sunflower Oil)
• ½ Teaspoon Lemon Extract (Lemon Essential Oil in Sunflower Oil)
• Zest of One Lemon
• ½ Teaspoon Aluminum-free Baking Powder
• ¼ Teaspoon Unrefined Sea Salt
• ¾ Cup Coconut Flour
• Coconut oil to prepare the pan

Instructions:

1. Preheat oven to 365° F.  Please note that I live at an elevation of 10,000 ft, to compensate for the difference in altitude, you may need to decrease the temperature to 350° F.
2. Grease your madeleine pan with coconut oil.
3. Mix eggs, coconut milk and honey together with vanilla and citrus extracts.
4. In a separate bowl, mix together coconut flour, salt, baking powder and lemon zest.
5. Mix the egg, coconut and honey mixture with the dried ingredients taking care not to over-mix as coconut flour can soak up a lot of liquid.
6. Bake in the preheated oven for about 30 - 35 minutes or until a toothpick inserted into the center of the madeleines comes out clean.
7. Allow them to cool, and serve with tea.

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