MADELEINES MATCHA GLUTEN-FREE COOKIES
Who doesn't like cookies? When we eliminated conventional table sugar from our kitchen I think one of the biggest challenges for me was to figure out a way of still being able to give my children sweet happiness in a form of a cookie or cake or ice cream sans the powder sugar. Our bodies do not distinguish the difference between table cane sugar and say, honey or maple syrup. But at least they come with several health benefits and not just empty calories without nutritional value. Plus, I try to not use much of sweeteners and prefer a fruit version substitute. After your body gets used to not having as much sugar, fruits like tomatoes, carrots and bananas start to have a totally new taste and become sweet and delicious. You won't be missing conventional sweets! With 3 kids running around I also wanted to create a recipe that could be as easy as putting everything in a blender, tray, oven and voila, you've got yourself a wonderful batch of cookies. Something that could be done in a matter of 20 minutes while your unexpected guests arrive to the house or you just have a craving but don't want to go to the store or don't want conventional sugar filled cookies. Matcha tends to taste a little bitter if you use too much of it, so sprinkle and use it in recipes sparingly otherwise you might end up with bitter-sweet tasting cookies on your plate. Not something to look forward to... Matcha has a whole list of various benefits- it's high in catechins, a plant compound antioxidant that prevents cell damage; may help prevent liver damage; protects brain function; aids weight management and may help prevent cancer. Bon appetite!
Equipment
- Madeleines pan
- Food processor or blender
Ingredients
- 2 cups almond flour
- 2 eggs
- 2 tbsp ghee more for greasing the pan
- 2 bananas very ripe
- 1/2 cup maple syrup
- 1/2 tsp matcha powder more for sprinkling (1/2 tsp)
- 1 tsp baking powder
- 1/2 tsp baking soda
- salt to taste
Instructions
- Pre-heat the oven to 350 degrees F.
- Add all ingredients to food processor or blender and mix on medium speed (if using blender only use low setting to not overbeat your dough).
- Fill the ghee-greased madeleines molds with the dough.
- Bake cookies for 20 minutes or until they rise and are light brown in color. Do not open the oven while baking or they will deflate. Take the cookies out of the oven and let them cool for 5 minutes. Carefully take the madeleines out of the pan and let them cool down completely on a cooling rack.
Video
Nutrition
Serving: 2madeleinesCalories: 96kcalCarbohydrates: 9gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 17mgSodium: 29mgPotassium: 72mgFiber: 1gSugar: 6gVitamin A: 30IUVitamin C: 1mgCalcium: 37mgIron: 1mg
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