Delicious gluten-free madeleines. No sugar, no butter: possible!

[HAPPY VEGGIE/Nutrigastronomie] Tour de force : madeleine without (wheat) flour, neither sugar, nor butter. Looks like a  madeleine, tastes like a  madeleine.. What is in there? Can this be good? well, YES! soft and mellow, aromatic and subtly fragranced, super healthy, they were quickly swallowed and I will definitely go for a new batch soon.

Start with okara, the soy bean grounds left once you are done with  home-made soy milk (using a cup of soy beans).

I added almond cream, an egg, orange marmelade to sweeten, tonka for extra mild flavor and sticky rice flour to bind ingredients together. It also makes madeleines very fluffly. These mini madeleines were so light that they were forgotten  the very moment they were ingested

Tonka’s aroma blends perfectly with almond and orange. It brings some complexity and a shadow of bitterness. If you don’t have any, you could use some vanilla or almond flavor or skip it at all.

I also prepared some cacao and orange cupcakes with special thoughts for Audrey and her childhood memories.. orange peels, chocolate cake… First trials for a “childhood in translation” recipe to come soon.. I used same basis but had to add more marmelade on top of cacao. The chocolate tends to overpower all other tastes…

Madeleine recipe : mix okara (from a soy bean cup) with 2 soup spoons of orange marmelade, 2 soup spoons of almond cream, 1 egg, 4 soup spoons of sticky rice flour .

Preheat oven 10′ at 7, bake at 6 for 15-20 minutes until lightly golden

Like most Asian I like pastry when they are not too sweet. Marmelade is more than enough to sweeten the madeleines. May be you will want to add an extra spoon of marmelade, but the orange, almond and tonka flavours are enough to satisfy without having to saturate taste with more sugar… A green tea cup with it, bliss.. For once “dietetic” pastry is really good 🙂

Non gluten pastry, are you interested? American nutritionists sustain it is a  massive and durable food trend, unseen for 20 years…Are these growing intolerances due to new breeds of wheat and introduction of GMO? or related to fashionable diets? what do you think?