gluten-free madeleines

These madeleines aren't just naturally gluten-free, they're also incredibly juicy and full of flavour – perfect for a cosy autumn fika. We've updated the classic recipe by swapping wheat flour for a nutritious blend of bovetemjöl and durramjöl from da Carla.

This clever combination of flours gives them a fantastic, full-bodied flavour and a wonderfully juicy texture. The bovetemjöl gives the cakes a rustic and deeply nutty flavour and is a good source of fibre and protein. The durramjöl contributes the soft crumb that makes them so irresistible, while also being rich in minerals like iron and antioxidants.

The result is madeleines that are simple to bake and delightfully good to enjoy. Perfect with a cup of coffee, tea or hot chocolate on a rainy autumn day.

equipment

a madeleine tin

ingredients

• 75 grams coconut sugar
• 65 grams butter (preferably lightly salted)
• 80 grams bovetemjöl
• 30 grams durramjöl
• 25 grams cornflour
• 1/2 teaspoon baking powder
• 40 grams filmjölk
• a pinch of vanilla powder (or 1 tsk vanilla sugar)
• 2 eggs
• 4 tablespoons apple sauce, optional: 1.5 tablespoons rum or amaretto
• a madeleine tin

How to make it

• Mix coconut sugar and butter in a bowl. Then add bovetemjöl, durramjöl, cornflour, baking powder, vanilla and eggs. Mix until you have a smooth batter.
• Stir in the filmjölk and apple sauce. Mix into an even batter. Finally add the rum/amaretto and mix quickly again.
• Fill the madeleine moulds to about 3/4 full.
• Place the madeleine tin in the oven. Bake first for 6 minutes at 240 °C. Then lower the temperature to 200 °C and bake for a further 4 minutes.
• Let the madeleines cool in the tin for a few minutes before carefully turning them out. Serve as they are or dust with a little icing sugar.