How does the process of recipe development look like? For me personally, the inspiration comes mostly from the kitchen, farmers market, health food stores, empty fridge and old classic cookbooks. Sometimes I have an idea in my mind and then I will start thinking about how to make it a little bit healthier. Of course, I do follow many other blogs on Instagram, Pinterest and Bloglovin and get all kind of inspiration from there, but there isn’t any point to copy their recipes because they are already out there and to be honest I mostly visit social media and blogs for photography. I just love looking all those amazing images about food and nature all around the world. For example, some of my favourite blogs are Local Milk, My New Roots and Green Kitchen Stories. There are also many other great blogs that I love but I’m afraid that the list would be too long to put here. You can look at these article with other great blogs.
As you might know, I’m a hopeless sweet tooth. I could eat sweets all day when my stomach would allow me. So, if I had an idea to make for example these madeleines, then I usually Google or read from some classic cookbook how to make them in a classical way. For example, I have made madeleines many years ago and I kind of know how the batter should look like. In addition, this time I looked up Dorie Greenspan classic cookbook “Baking from my home to yours” madeleines recipe. I found a classic early grey madeleines recipe with butter, all-purpose flour and sugar. So, I went to the kitchen and replace all the white flour and sugar with my usual ingredients. In that case, it was the almond meal, tapioca and honey. Probably all the real bakers, who are baking with white flour would kill me and tell me that the texture isn’t right and I might agree, but I honestly don’t care. I know that nuts and honey will not replace the white flour and white refined sugar, but at least I’ll get close. For me, my health and the way I feel is more important and I don’t want to eat refined sugars and white flour. So, I’m happy with the almond meal and honey. That’s all I need.
Next, I go to the kitchen and try to get the similar texture for the madeleines and hope for the best. There have been many failures in the kitchen. For example, I still haven’t succeeded with “healthy” meringue that I actually like and I think I have tried at least three times. But when I do succeed with some desserts or meals, then I will have a simile on my face for the rest of the day or even longer. After that I usually test the recipe for about two or three times, shoot the images and then I’m ready to write a blog post. English is not my first language and it’s always harder for me to write a perfect text. However, I’ll do my best and hope that my descriptions are good enough for all of you and at least one person gets some help with my recipes.
- 2 dl ground almonds or almond meal
- 2 tbsp tapioca flour
- pinch of salt
- 1/2 tsp baking powder
- pinch of ground vanilla
- 2 tbsp honey
- 1 lemon zest + 1 tsp lemon juice
- 25 ml homemade cashew milk
- 1 tsp melted coconut butter + some for greasing
- 1 egg
- Blend all the dry ingredients in a food processor.
- Beat egg with honey, lemon juice and lemon zest until pale and thick 3- 5 minutes. Add melted coconut butter. Mix well.
- Switch to the spatula and gently fold the dry ingredients into egg mixture.
- Chill the batter in a fridge for 30-45 minutes.
- Preheat the oven to 175° C/ 347° F.
- Butter the non-stick madeleines baking pan with coconut butter and add about one tablespoon of batter.
- Bake about 8-10 minutes until golden and toothpick comes out clean.
- Let it cool in a pan at least 10 minutes. Enjoy!