Gluten and Dairy Free Chocolate &
Coconut Madeleine's
Having recently been sent a tub
of Food Thoughts Fair-trade Cocoa to try, I decided to put it to good use to coincide
with a Glutafin Demo I’m doing in Cambridge this month.
Those who demo will know that you
need to demo something that is interesting and relatively quick to do, so I
decided on the Madeleine's as they are not something the Coeliac’s or the Gluten
Intolerant or Free-from Life-stylers can easily pick up in the shops.
So a little about the cocoa, the
first thing that struck me was the difference in colour compared to my usual
brand of cocoa, this is all down to the process in making it or in Food Thoughts
case the lack of it. The Food thoughts Cocoa is not “Dutch Processed” or
treated with Acidity Regulator (Potassium Carbonate). This means that the
colour is more subtle with hues of reddy brown, rather than a really dark
almost black/brown colour. Its pH is also different…For more info on the Dutch
method, I suggest you Google it. I walked away from Food Science…..
The second difference was the
smell, it seems to me to be a lot more rounded in smell compared to my usual
brand. When using it I also noted it blended in really well. What also appeals to me is that its Gluten free,
I’m mindful of ingredients and generally use GF ingredients where possible to
ease of storage and of course any cross contamination. Would I buy it and use
it again, yes I would.
I’ve also made this recipe Dairy
Free as I had some Pure Margarine to use up, for those not Dairy Free, simply substitute
with butter.
Makes approx. 24
Ingredients
2 Eggs
100g Caster sugar80g GF Plain Flour Mix (I used Asda )
20g Food Thoughts Cocoa
25g Desiccated Coconut
¾ tsp. Baking powder
100g Pure DF Margarine, melted and cooled slightly, plus extra for greasing
1.
Preheat the
oven to 160oC Fan/ Gas 4. Brush the madeleine tray liberally with melted
Margarine.
2.
Sift
together the GF Flour, Baking Powder and Cocoa.
3.
Whisk
together the eggs and the sugar in a bowl until frothy. Add in the coconut and
lightly whisk in. Fold in the GF Flour and the margarine.
4.
Carefully add
in around a tablespoon of the mix into the prepared tin to just below the rim.
5.
Bake for approx.
10 minutes, until the mixture fully cooked through. Leave in the tin for a
minute or two then transfer the madeleine’s to a wire rack and leave to cool.
Eat or Freeze on the day of
baking
I was sent this cocoa to review, all words
and thoughts are my own.