Coconut & sesame madeleines with choc drizzle
makes 16 | prep 10 mins | cooking 20 mins
2 tbs plain spelt flour, plus extra, to dust
1 tsp vanilla extract
55g ( 1/4 cup) raw caster sugar
2 tbs desiccated coconut
2 tbs coconut flour
2 tsp black or white sesame seeds
1⁄2 tsp baking powder
60g butter, melted
70% dark chocolate, melted, to decorate
1 Preheat the oven to 180°C/160°C fan forced. Lightly grease a 12-hole madeleine pan. Dust with spelt flour and shake out excess.
2 Use electric beaters to beat the eggs, vanilla and sugar in a large bowl for 5 minutes or until pale and thick. Fold in the desiccated coconut, spelt and coconut flours, sesame seeds and baking powder. Fold in the melted butter until just combined.
3 Spoon tablespoonfuls of mixture into the prepared moulds. Bake for 8-10 minutes or until pale golden and just cooked through. Carefully turn onto a wire rack to cool. Repeat with the remaining mixture, greasing moulds and dusting with flour before filling.
4 Drizzle the madeleines with melted chocolate to serve.
PER SERVE 1g protein 5g fat (3g saturated fat) 5g carb 0.5g dietary fibre 72 Cals (302kj)