Looking for a gluten-free, refined sugar-free, and potentially dairy-free treat? Look no further than these delicious Gluten-Free Matcha Black Sesame Mads! Don't have a Madeleine pan? No problem! Simply double the recipe and bake them in a muffin tin instead.
This recipe makes 6 deep pan or 12 shallow pan cakes. Here's what you'll need:
Ingredients:
- 35g almond flour
- 50g buckwheat flour (or all-purpose GF flour)
- 1/4 teaspoon baking powder
- 1 teaspoon black sesame seeds, plus more for garnish
- 3-4g Shinrin Tea Matcha
- 1/4 teaspoon salt
- 1 large egg
- 1 teaspoon vanilla extract
- 45g powdered coconut sugar
- 95g plain (vegan) Greek yogurt
- 30g unsalted (plant-based) butter
- Melted Shinrin Tea Matcha Chocolate for coating
Method:
- Grind the coconut sugar in a coffee or spice grinder. Melt the butter and set it aside to cool.
- In a large bowl, mix together the flours, baking powder, salt, black sesame seeds, and Shinrin Tea Matcha.
- In another bowl, whisk together the egg and powdered coconut sugar until the sugar is mostly dissolved and the mixture looks frothy.
- Add the yogurt to the egg mixture and whisk until there are no lumps.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the melted butter and mix well. Refrigerate the batter for 2 hours.
- Preheat the oven to 210C (410F). Divide the batter between the molds using spoons or a pastry bag. Bake at 210C (410F) for 4 minutes, then lower the temperature to 190C (375F) and bake for another 7-10 minutes, or until the mads are set in the center. Allow them to cool completely.
- Melt the Shinrin Tea Matcha Chocolate. Dip one end of each mad into the chocolate, sprinkle with sesame seeds, and enjoy!
These cakes are best eaten on the same day they are made, but will last for up to 5 days at room temperature.