Comments on: Coconut Citrus Madeleines

By: Ava

Ava — Thu, 25 Aug 2011 08:07:48 +0000

Could I use Lemon and orange juice in place of the essence do you think? I have trees bursting at the seams here! what would you recommend?

By: Lauren B

Lauren B — Sun, 07 Jun 2009 16:14:30 +0000

I love that you bake with coconut flour too! I will try to make a sugar-free version of these, perhaps replacing the honey with erythritol. Beautiful madeleines! I will be keeping up with your blog.

By: Jenny

Jenny — Thu, 28 May 2009 02:20:09 +0000

I hope you enjoy them! I’m hoping to make a batch as soon as I can pick up some more honey. Yummy, yummy!

By: Alchemille

Alchemille — Thu, 28 May 2009 01:46:35 +0000

Ah les madeleines de Proust! And...Sans gluten! I haven't had madeleines in eons...I have to find a non non-stick/teflon pan first (which is can be tricky). Thank you for posting this! Check out Alchemilleâ€™s last post: Nourishing & Gluten Free Meal Planning.

By: Kim - Easy French Food

Kim - Easy French Food — Wed, 06 May 2009 07:58:08 +0000

Hi Jenny – Looks like a good recipe you have created there. Thought maybe some of your readers would be interested to know just a little about the history of Madeleines (just click on my link). These little cakes are defintely best enjoyed with a cup of tea in the afternoon, but I’m not above giving them to my kids for breakfast. Happy blogging!

By: Jenny

Jenny — Mon, 04 May 2009 17:16:00 +0000

Hi Emily -
I preserve yogurt cheese by straining the yogurt until it is very, very thick and can be rolled into little balls. Then I take those balls and put them in a mason jar and cover it with unrefined, extra virgin olive oil, a sprinkling of sea salt and add a few herbs: tarragon is nice or use whatever you have on hand. The yogurt is usually acidic enough, but the oil creates an anaerobic environment that preserves the cheese. This works well with homemade feta too.

By: Jenny

Jenny — Mon, 04 May 2009 17:13:12 +0000

Erica- I haven’t tried it that way, but I don’t see any reason why it wouldn’t work. You just need liquid to make the batter so, really, any milk should work.

By: Jenny

Jenny — Mon, 04 May 2009 17:12:31 +0000

Shannon: I once used lemon oil only instead of orange and lemon and added some poppy seeds to the mix for lemon poppyseed muffins and it came out great. Just keep an eye on them to make sure they don’t burn.

By: Kitchen Gifts for Mothers Day | The Nourished Kitchen

Kitchen Gifts for Mothers Day | The Nourished Kitchen — Sun, 03 May 2009 16:07:24 +0000

[...] and critical component of our kitchen.Â We use it for obvious things like mixing batters for citrus coconut madeleines and other healthy sweet things and desserts and for sprouted grain breads, but we also use it for [...]

By: Shannon

Shannon — Sun, 03 May 2009 12:22:57 +0000

These look wonderful. I don't have any pans that would work for this except a muffin tin - would that work? Check out Shannonâ€™s last post: Food Roots - April 30th.