Recipe Coconut and sesame madeleines with choc drizzle : Practical and Delicious

Recipe Coconut and sesame madeleines with choc drizzle : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Coconut and sesame madeleines with choc drizzle. You are currently reading Recipe Coconut and sesame madeleines with choc drizzle : Practical and Delicious. This recipe is the creation of the chef Kerrie Ray. Recipe Coconut and sesame madeleines with choc drizzle requires 10m, cook 20m and serve 16. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

This twist on traditional madeleines uses coconut and sesame seeds, but, best of all, they're low fat and low cal.

Ingredients:

10 Ingredients

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  2 tbsp plain spelt flour, plus extra, to dust
  
  
  


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  2 eggs
  
  
  


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  1 tsp vanilla extract
  
  
  


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  55g (1/4 cup) raw caster sugar
  
  
  


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  2 tbsp desiccated coconut
  
  
  


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  2 tbsp coconut flour
  
  
  


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  2 tsp black or white sesame seeds
  
  
  


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  1/2 tsp baking powder
  
  
  


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  60g butter, melted
  
  
  


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  70% dark chocolate, melted, to decorate
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat the oven to 180C/160C fan forced. Lightly grease a 12-hole madeleine pan. Dust with spelt flour and shake out excess.
  
  
  


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  Step 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.
  
  
  


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  Step 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.
  
  
  


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  Step 4
  
  
  
  
  Drizzle the madeleines with melted chocolate to serve.
  
  
  

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