Cinnamon apple madeleines, using coconut oil
I finally got the bump in the madeleine.
I haven’t baked madeleines much lately. The non-stick pans are great. I’ve switched to coconut oil for baking in the last few months. It’s healthier and better for the environment than palm oil. Measuring coconut oil can be hard, depending on the weather it can be either solid or liquid. In the summer months it’s clear looking and runny, like a vegetable oil. When I put it in the fridge it became too hard to scoop out.
Coconut oil melts at about 76°F. Since the weather has cooled, the coconut oil is a soft solid at room temperature. When you spoon it, it resembles large clumps of wax, not smooth like palm shortening. I eyeball the measurements usually, but you can melt it and pour into measuring cups for more precision (and let it re-solidify if you want a solid shortening). I don’t find the taste of coconut very prominent in the end results, but if you really hate coconut then you might notice it. Buying it in the larger jars makes the price more reasonable, and it does last a long time (shelf life and usage).
Cinnamon apple madeleines
- 1 cup flour
- 1/2 cup sugar*
- 1 tsp molasses*
- 1/2 cup almond flour
- 2 eggs
- 1/2 cup apple sauce
- 1/3 cup melted coconut oil**
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
*or a scant 2/3 cup brown sugar
** you can use melted butter or organic shortening instead
For more of an apple flavor, maybe add a splash of apple brandy.
Preheat oven to 350°F. Mix sugar and molasses thoroughly, beat in eggs, apple sauce, coconut oil, and cinnamon. Then mix the rest of the dry ingredients till smooth. Fill madeleine pans and bake for about 12mins, till the edges are browned. This makes 2 dozen full size madeleines.
The side scraping paddles are great for brownie batter too.