I am not really a new year’s resolution kind of guy myself, as I believe you don’t have to wait until January 1 to make a change. But if you did resolve to eat less sugar or more fiber, then this may just be the recipe for you. These madeleines are sugar free and are baked using wholemeal spelt flour (regular wholemeal wheat flour would also work). To replace the sugar I used pure stevia powder. If you get good quality stevia, with 95% or more “Rebaudioside A”, there is no bitter aftertaste, but it does taste different from sugar. However the flavor of speculaas spices mixes very well with the stevia, so together it is really nice. I made these with butter, but you could replace the butter with canola oil or sunflower oil if you believe that is better than butter (I don’t). You could also make muffins instead of madeleines.
What is most important: these speculaas madeleines are delicious! Especially when they just come out of the oven and are still crispy on the outside. And they are very simple to make. Here’s how.
90 grams (2/3 cup) wholemeal spelt flour
90 grams (6 Tbsp) butter, melted
1 tsp pure stevia powder
1 tsp baking powder
1 1/2 tsp speculaas spice mix, or make your own by mixing 3/4 tsp cinnamon, 1/8 tsp cloves, 1/8 tsp nutmeg, 1/8 tsp white pepper, 1/8 tsp ginger, 1/8 tsp cardamom
(I did not use the almonds included in the photo, and decided to use only 2 eggs)
butter and flour for the madeleine tin
(For muffins, bake 20 minutes at 180C/350F.)
If you greased the tin correctly, the madeleines should fall right out. Serve warm.
If you keep eating sugar, then this sticky date pudding with caramel sauce is just the recipe for you. If you have a sweet tooth, you will love this.