100gspelt flour type 1050 alternatively my gluten-free flour mixture: the gluten-free variant becomes particularly juicy with an added egg.
50gground hazelnuts
40gdried cranberriesroughly chopped
2tsptartar baking powder
2tspcinnamon
1/4tspnutmeg
1/3tspsalt
80gvirgin coconut oilmelted (plus a little more for the baking tin)
150gapple sauceunsweetened
60mlmaple syrupgrade A or C
2tbsplemon juice
1grated zest of untreated orange
1tsporganic orange oilsold in small tubes in the baking department of the organic food store
For the dusting:
Erythritol powdered sugarfinely ground the erythritol in a chopper
Instructions
Preheat the oven to 180°C top and bottom heat.
Mix all ingredients for the dough in a bowl until smooth. Rub a madeleine baking tin with coconut oil (unless it is a silicone form, then just rinse briefly with water).
Fill the madeleine hollows completely with dough. Bake for about 15 minutes (the baking time may vary depending on the size of the hollows). When the madeleines are slightly browned on the surface, take them out of the oven.
Let cool in the baking tin for about 15 minutes, then carefully remove the madeleines from the hollows and let cool down completely on a cake rack.
Just before serving, dust some icing sugar over the madeleines.
Wellcuisine-Tipp
The madeleines can also be frozen and baked briefly in the oven after defrosting.