How would you like if I tell you these chocolate madeleines besides delicious and gluten-free are also sugar-free? Aren’t they like a dream come true? Well, let me tell you: they are! Perfectly delicious gluten-free chocolate madeleines without a grain of sugar!
I have nothing against gluten or sugar. In fact, for me, the most delicious foods in the whole world (pasta and bread) involve gluten. And of course sugar. I love all kinds of desserts and sweets.
I even love sweet in savory dishes. As some of you may know, I was born and raised in Caracas, Venezuela. Caracas’ cuisine usually involves sweet in savory dishes like my delicious hallacas and my very well praised polvorosa de Pollo.
That sweet comes in the form of papelón. This is an unrefined derivative of sugarcane, that you can find in the international aisle of most grocery stores under different names: piloncillo, panela, and rapadura.
Becoming gluten-free & sugar-free
Whit that said, I must confess I had to quit both gluten and sugar. I love them so much, that I became an addict… to both! So, last year, after Thanksgiving, I started a journey that supposed to regain control of my life by not letting my addictions control me.
So far, I’m doing wonderful. I’m full of energy. I’m sleeping better than ever. And last but not least, I lost 20 pounds during the first 12 weeks of this journey! Up to today, I’ve been sugar and gluten-free for four months and counting.
Because I love to eat and I enjoy food so much, during the last couple of weeks I have been experimenting with new ingredients to create or re-create the things that I love to eat the most, but without gluten or sugar. So be prepared for an avalanche of gluten-free sugar-less yummy recipes.
These madeleines are a perfect example that we don’t have to deprive ourselves of. On the contrary, we can enjoy what we love while eating in a healthier way. I promise you won’t see me here lecturing anybody. That’s no me. But I’ll share more recipes like these gluten-free chocolate madeleines.
Am I going to keep sharing recipes with gluten and sugar? Probably, but I won’t eat them. What I will do is give you alternatives to both ingredients that ended not being so good for me.
How to Make Gluten-free Chocolate Madeleines
Back to business. To make these madeleines you will need a madeleine baking pan (affiliate link) and an electric hand mixer (affiliate link), plus a couple of ingredients that you can easily find online through my Amazon Affiliate Program including:
- Gluten-free all-purpose flour
- 100% unsweetened cocoa powder
- Stevia sweetener
- Dark chocolate baking chips stevia-sweetened
- Sliced almonds
Some cooking tips
- To prepare the madeleine baking pan, you can either use baking spray, or grease it with butter and dust it with flour or, as I did, with cocoa powder.
- Choose the traditional greasing method if, as like me, you decide to dust the pan with cocoa powder (so the madeleines turn to be really dark.)
- Another good piece of advice is to double butter the pan. The first time you butter it with a brush and then place the pan in the refrigerator. In the meantime, you make the batter. Before dusting, you give the pan a second butter coat.
- If dusting with cocoa powder, keep in mind that cocoa is messier than flour. As you can see, I tried vainly to clean my mess.
- To fill the pan I used a small ice cream scoop and fill every shell up to three quarters to avoid spilling.
Gluten-free Chocolate Madeleines Recipe
Gluten-free Chocolate Madeleines
- 1 cup gluten-free all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tablespoon baking soda
- 1/8 tablespoon salt
- 2 eggs
- 1/2 cup stevia blend
- 1 teaspoon vanilla extract
- 1/4 cup organic almond milk
- 1/4 cup organic butter melted
- 1 tablespoon orange zest
- 1/3 cup unsweetened chocolate chips
- 1 teaspoon organic coconut oil
- 1/3 cup almonds sliced and chopped
- Preheat the oven to 300F.
- With a brush, butter a madeleine pan and place it in the refrigerator.
- In a bowl, sift together the flour, cocoa powder, baking soda, and salt and reserve.
- In a mixing bowl, with an electric mixer, beat the eggs with the stevia until fluffy, around 2-3 minutes.
- Add in the vanilla extract, almond milk, and melted butter, and beat until well mixed.
- Add in the dry ingredients and beat until well combined.
- Add in the orange zest and fold it with a spatula.
- One more time, with a brush with butter the madeleine pan and dust it with cocoa powder.
- With an ice cream scoop, scoop the batter in the pan, up to three quarts.
- Bake for 7-8 minutes.
- Let the madeleines completely cool down.
- Melt the chocolate with the coconut oil in a Bain Marie.
- Dip one-third of the madeleines in the chocolate and sprinkle with the chopped almonds.
Not to-be-missed: my other gluten-free recipes.