Green Madeleines with cacao nibs

Ingredients (makes 18 to 20):

3 free range eggs
½ cup almond flour
¾ cup gluten free flour
1 tsp xantana gum (or gluten free baking powder)
½ tsp baking soda
½ tsp cider vinegar
½ cup coconut sugar
¼ tsp cinnamon
¼ cup Cleanse
½ cup melted coconut oil
¼ cup coconut cream
½ vanilla bean (just the seeds)
Pinch of salt
2 tbsp cacao nibs 90% (optional)
Coconut flour to sprinkle


Preheat the oven to 170C and grease the madeleines baking moulds (you can skip this step if you’re using silicone baking moulds).
Combine the dry ingredients in a bowl (flour, xantana gum, baking soda, cleanse, sugar, cinnamon and salt).
On another bowl combine the wet ingredients (eggs, coconut cream and oil, vanilla seeds and cider vinegar) and mix well. Add slowly to the dry ingredients and mix until completely combined.
Add the cacao nibs in the end.
Use one table spoon of dough for each mould and bake for about 10 minutes. Sprinkle with coconut flour and serve.

Suggestion: In case you don’t have cacao nibs chop some cacao bar into small chuncks and use them.

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