Savory gluten-free madeleines filled with olive pâté. A simple batter made with gluten-free flours, enriched with spices, grated cheese and olive pâté. Baked in madeleine molds, perfect as an appetizer or snack.
Beat the eggs with the milk, salt and pepper.
Add the sifted flours with the baking powder and mix until smooth.
Pour in the melted butter (or extra virgin olive oil) and mix into the batter.
Fold in the spices (turmeric and ginger), the grated cheese and the olive pâté.
Pour the batter into silicone madeleine molds, filling the indentations.
Bake in a preheated oven at 180°C for about 10 minutes, until the madeleines are golden.
Silicone madeleine molds
Bowl
Whisk
Sieve
Spoon or spatula
Chef's suggestion: you can replace the olive pâté with other ingredients to taste (pesto, sun-dried tomatoes, cheese spread). Total time indicated on the page: 12 minutes.
Italia
| Energy (kcal) | 321.73 |
| Carbohydrates (g) | 26.03 |
| of which sugars (g) | 0.55 |
| Fat (g) | 20.29 |
| of which saturates (g) | 11.19 |
| Protein (g) | 9.52 |
| Fibre (g) | 0.26 |
| Salt (g) | 1.13 |
