Lemon Madeleines
Prep:
|
Cook:
20 minutes
10 servings
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Ingredients
2 eggs
½ cup honey
2 TBSP fresh lemon juice
1 tsp lemon extract
1 cup almond flour
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2 eggs
120 ml (170 grams) cup honey
2 TBSP (30 ml) fresh lemon juice
1 tsp lemon extract
1 cup almond flour
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Rating
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Dietary Therapies
IBD-AID P2
SCD
mSCD
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Soy Free
Instructions
- Preheat oven to 350°F (180°C).
- Liberally grease the madeleine molds using canola or coconut oil (the greasier, the easier to ply out later – an important factor to observe, to ensure easy removal of the cakes when done).
- Mix wet ingredients together first and add the almond flour last, to make batter.
- Fill the molds.
- Bake for 20 minutes.
- The madeleines will be soft; cool before removing from pans. Gently ply them out of the mold with a butter knife or a large spoon. Enjoy!
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied Nutrition
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