Marcel Proust connected the taste of Madeleines with memories of his childhood, as he described in “Remembrance of things past”. I do not have any associatations of the taste of Madeleins with memories of my days as a child because the first time I ate a madeleine is only some weeks ago when I used my new madeleine pan for the first time.
But it was love on the first bite. They are a little bit crisp when they are fresh from the oven with a spongy crumb.
Their taste a little bit eggy and my sister told me that their taste reminds her at the egg cookies we ate when we were children (and there he is, the “Proust moment”). My recipe is fructose reduced and lactose free because I used rice malt syrup and Margarine. Of course you can replace the margarine with butter and the syrup with a mild creamy honey like spring flower honey or fruit flower honey when you don`t have to think about such restrictions.
I made the madeleine at the moment often, they are so delicious, beautiful and so easy and fast to bake!
Last Sunday we visit my sister in the new house. Because “it’s always good to have some pastry during renovation” (that’s what my sister told me early on the phone) I decided to bring something sweet.
I was longing for something fluffy yeasted pastry. So I thought first of my favourite braid filled with nuts. But then I remembered that my parents would join us, too and my mum suffers of lactose and fructose intolerance. So the braid was out of question, we need something without milk and nuts.
So I started to think: What happened when I just leave out the nuts? Then I would end up with dried breadcrumbs as filling. Hmmm. Bread crumb as filling sounded a little bit strange. But on the other hand we eat noodles with sugar and bread crumbs as children, and we liked it. So I give the idea a try and the filling worked out just fine.
Seasoned with Cardamom and Vanilla nobody missed the nuts. And its a good way to used up dried breadcrumbs. Continue reading
Mohnkuchen wird im Moment viel gebacken. Chaosqueen hat Schmandkuchen mit Mohn gebacken, bei Fool for Food und Zorra von 1x umrühren bitte gab es Mohnzopf zu Ostern. Und auch ich reihe mich die Reihe der Mohnkuchen-Bäcker ein, denn meine Mama hat sich zu ihrem Geburtstag Mohnkuchen gewünscht. Und da sie weder Laktose noch Fruktose verträgt, musste ich mein Rezept etwas abändern. Fruktosefrei zu backen ist unmöglich, aber Fruktosearm geht. Daher wurde ein Teil des Zucker durch Traubenzucker (Glukose) ersetzt. Der Teig ist der gleiche wie der für die laktosefrei Challah, die Füllung habe ich ganz leicht an das Rezept aus “Handbuch des täglichen Backens” angelehnt(ganz leicht heißt: keine Milch, keine M