Oh hey, did you notice those two wee letters in the title of this post? I heard your prayers and have been baking my little butt off to learn to make gluten-free bakes, because I appreciate that everybody wants to eat cake, and allergies shouldn’t prevent you from doing that. I used to dread gluten-free baking, but I think I’m getting better at it – so thank YOU for the motivation.
Click here to enter the treasure trove of gluten-free desserts, and go bake yo little heart out.
Being an adult is a funny thing. I don’t just spend my time baking gluten-free cakes, you know – I seem to spend my time doing lots and lots and lots and lots of things. So many, in fact, that anytime I get to sit down for just five minutes, my body begs me not to get up, and I sometimes end up just staring out the window, watching the sunset dapple the Edinburgh rooftops pink and gold and amber. It’s so pretty where I live. I haven’t enjoyed it as much over the summer as I’d like because, ironically, I spent a lot of time indoors – learning a new craft at my job, which I love, or improving my flat and in so doing, learning DIY. It’s been a year of learning.
Learning to make ends meet on a job that didn’t even pay me a living wage. Learning to say yes to my intuition. Learning to take a deep breath, and plough on, and on, and on, no matter how hard it gets. Learning to say no, this isn’t working anymore, and say goodbye. Learning to fix things by myself. Learning to say, you know what, you don’t get to speak to me like that – fuck off. Learning to be alone, and to be ok with that.
You spend a lot of time doing lots of things you’d rather delegate to someone else when you’re an adult. And I’m lucky, cause I still live on my own so I don’t have to answer to any husband or discipline misbehaving children. (Let’s not pretend like the cat actually listens to me, the cheeky bugger does what he pleases. But hey, he’s low maintenance.) I spend five days a week working in an office, and I find the quick succession of weekdays and weekends makes the year go by in a flash. Is this what the next 42 years have in store for me? The thought makes me feel unsettled sometimes, and not a little anxious that time is slipping by and I have no control over anything at all.
So these days, it’s a rare treat when I take the time to bake something as pretty and delicate as madeleines, and dip them in chocolate ganache and then think, you know what, I’ma dip this in crushed pistachios just because I want to. Looking at how sophisticated they were, I felt quite grown-up indeed.
GF Vegan Vanilla Madeleines
For the madeleines:
135g (2/3 cup + 1 tbsp) gluten-free plain flour
3 tbsp icing sugar
1 tsp baking powder
60ml (1/4 cup) melted coconut oil
125ml (1/2 cup) soya milk
1 tsp apple cider vinegar
2 tsp vanilla extract
cornflour, to dust the madeleine tin
75g (3 oz) vegan dark chocolate
4 tbsp soya milk
50g (1/3 cup) chopped pistachios
- Preheat the oven to 180ºC (350ºF). Grease a madeleine tin and dust with cornflour.
- Combine the milk and apple cider vinegar in a bowl and set aside to curdle.
- Add all the dry ingredients for the madeleines to a large mixing bowl. Make a well in the centre and pour i the wet ingredients, including the curdled milk. Fold them in gently until no lumps remain.
- Drop about a tsp of the batter into each madeleine cavity in the tin. The batter shouldn’t touch the sides, but should mostly fill the cavity. The madeleines will expand as they bake, however, you don’t want them to become larger than the size of the cavity.
- Bake for 18 minutes, then cool on a wire rack.
- Meanwhile, prepare the chocolate and pistachio garnish: in a small pan over low heat, warm up the soya milk and add the chopped chocolate. Stirring with a spoon, melt the chocolate. When it is glossy and no lumps remain, remove from the heat.
- Dip each cooled madeleine into the melted chocolate (I like to do this at an angle to create a diagonal shape) and then into a bowl of chopped pistachios. Place on a plate to set.
These are best eaten the same day; madeleines tend to get dry the next day, and gluten-free ones especially. If you want to make them a little moister, use melted vegan margarine instead of coconut oil.
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Love and cookies,