Do you have a child with a gluten sensitivity or allergy, and sometimes have a hard time convincing them to eat the new funky experiment you just baked for them?
Ok. That sounds weird. By funky experiment, I mean a new recipe you came up with, and that replaces conventional store-bought food containing an allergen your child may react to. Your result is nutritious, won’t give your child a belly ache or cause a stronger reaction, and will hopefully be yummy. (That’s one for the glossary.)
I’ve been conducting many of these funky gluten-free experiments lately. The latest: gluten-free madeleines.
Yes, I’m referring to the light, buttery French cakes that you have at breakfast. Except that those are gluten-free, and my kids eat them for any meal. Also, they don’t contain butter, and in fact, are made with an entirely different recipe. So really, the only common characteristics my madeleines have with the real ones is the shape, and that they taste awesome.
The reason I make them in a madeleine shape is that it makes them look fun and pretty. And presentation, as I’ve learned, is an influential booster when you’re trying to convince a tiny audience to eat something new.
Why gluten-free yummies?
A few weeks ago, our youngest one started a new gluten-free diet. Aenea had frequently been complaining of stomach aches. Nothing severe, but they were real. None-too-solid evidence could be seen in her stool as well. We ran blood tests to see if she was coeliac, but the results turned out negative. Nevertheless, the stomach pains were still there. The doctor said that Aenea could still be gluten sensitive, and suggested I put her on a gluten-free diet.
So here we are, almost 5 weeks later. Aenea’s no longer complaining of aches. I don’t ask her very often, but when I do, she says she’s fine. So something is making a difference. Yay.
About the amaranth madeleines
They’re not sweet, and their texture is somewhat rustic. Like chunky oat cookies. They can be eaten on their own or with a slice of something wrapped around them. You can slice them carefully and put a spread on them too. They’re handy to freeze and they defrost rather quickly.
On to the recipe
- 1 cup of almond flour
- ¼ cup of buckwheat flour
- ¼ cup of coconut flour
- 2 tsp of cream of tartar
- 1 tsp of gluten-free baking powder
- 1 tsp cinnamon
- pinch of salt
- 2 eggs
- 2 tbsp honey
- 2 tbsp coconut oil
- 100 ml of rice milk
- ½ cup raisins
- 1 cup of puffed amaranth
Haha. As if I have a method.
Before you begin, turn your oven on at a balmy 180ºC. Grease your madeleine pan so it’s ready to fill. You can use coconut oil, or whichever fat allowed in your diet.
Now, mix the dry ingredients together, and mix the wet ingredients together. I do it all by hand. Mix in the raisins and finally the amaranth.
Fill up your madeleine pan and slide it in your oven. This takes about 20-25 minutes. When you think they’re done, insert a toothpick in one of them for 4 seconds. If nothing sticks, you’re done! If it does stick, put them back in the over for a few more minutes.
Hope you enjoy this recipe. Drop me a line if you have any feedback!