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In which young Oliver (my nephew and godson) tires of watching us ladies fumble with the BabyCakes Madeleine recipe, dons his customized bakery outfit, and doses a batch of cookies with some magical powers and helpful advice. Thanks, Ollie! —Love, Erin McKenna


MADELEINES

Makes 24

1 1/4 CUP WHITE OR BROWN RICE FLOUR
1 CUP SUGAR
1/2 CUP POTATO STARCH
1/4 CUP ARROWROOT
2 1/2 TEASPOONS BAKING POWDER
1 TEASPOON SALT
1/2 TEASPOON XANTHAN GUM
1/4 TEASPOON BAKING SODA


1/2 CUP MELTED COCONUT OIL
6 TABLESPOONS UNSWEETENED APPLESAUCE
3 TABLESPOONS VANILLA
1/2 CUP HOT WATER

1/2 CUP POWDERED SUGAR


Preheat oven to 325° F. Brush 2 madeleine trays with coconut oil and set aside. Line a cookie sheet with parchment paper.

Combine the four, sugar, potato starch, arrowroot, baking powder, salt, xanthan gum and baking soda and whisk until combined. Add the oil, applesauce, and vanilla and stir with a rubber whisk until the batter is smooth. Gradually add the hot water, stirring constantly, until incorporated. Drop a rounded tablespoon of the batter into each mold, gently spreading it to fill the mold. Bake for 12 minutes, rotate the pans and bake 6 minutes more, or until the tops are golden brown. Remove from the oven and let cool for 15 minutes. Place the cooled Madeleines on the reserved cookie sheet and dust with the powdered sugar.


Produced and Directed by BabyCakes TV / Filmed by June Zandona / Edited and Special Effects’d by Bevin McNamara / And with Special Thanks to Asher Brown

Coming in November… Oliver Bakes BabyCakes NYC, Episode 2: Cake Mix For Your House!

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