Vanilla Madeleines filled with bilberry chia jam
Sweet recipes
Fluffy gluten-free madeleines infused with vanilla and filled with a vibrant bilberry chia jam made with Nordic berry powder. A light and wholesome treat for any moment of the day.
Recipe inspiration: Sandrine Bargeton
Photo: Natural Nordic
Video: Iona Bargeton
Crockery: Natural Nordic
Ingredients
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- 4 eggs
- 150g butter
- 150g cane sugar
- 165g gluten-free oat flour
- 1 tsp vanilla sugar
- 1 tsp baking powder
- 10g dry yeast
- 1 tbsp milk
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- 3 tbsp chia seeds
- 1 tbsp Natural Nordic bilberry powder
- Water (enough to cover and hydrate the chia)
Directions
Melt the butter and let it cool.
- In a bowl, lightly whisk the eggs and sugar (no need to beat until pale).
- Add the cooled butter, then mix in the oat flour, baking powder, vanilla sugar, and dry yeast.
- Stir in the milk until smooth.
- Let the batter rest in the fridge for at least 30 minutes.
- Preheat the oven to 210°C.
- Fill madeleine molds.
- Bake at 210°C, then immediately reduce to 180°C and bake for 12–15 minutes until golden and puffed.
- Once cooled, carefully make a small opening and fill each madeleine with the blueberry chia jam using a piping bag or small spoon.
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- Mix the chia seeds, bilberry powder, and water in a bowl. Let it sit for at least 10–15 minutes until it thickens into a jam-like consistency.