Prep time - 20 minutes

Cook time - 10 minutes

Difficulty - Easy

Serves / makes - 12

Ingredients

100g gram flour

1/4t salt

1/2t baking powder

50g refined coconut oil, melted

100g syrup, I used agave but you could also use golden, maple or rice

1/2t vanilla essence

1t lemon zest

1T water

Icing sugar to dust

Equipment

12 hole madeleine pan

Mixing bowl

Whisk

Spoons

Sieve 

Method

1. Heat your oven to 180c/360f/GM4.

2. Put the gram flour, salt and baking powder in a bowl and mix well, using a hand whisk. This will remove some of the lumps.

3. Add the coconut oil, syrup, vanilla essence, lemon zest and water. Mix in well, once again, removing the lumps with the whisk.

4. Divide the mixture between the 12 holes in the madeleine pan.

5. Bake for around 10 minutes, until they are cooked through and spring back when you press them with your finger.

6. If you have used a good madeleine pan they should come out of the pan very easily. Once cool, use a sieve to scatter icing sugar on the madeleines.

7. Store them in a Tupperware box in a cool place away from direct sunlight. Do not store in the fridge as they will dry out.