A generous serving of butternut mash leftover from last night’s supper got me thinking about how I could use it for breakfast. I came across a promising recipe for butternut waffles and wondered what would happen if I substituted oats, barley and almonds for the wholewheat and buckwheat flours. On cooking my first waffle, I realised my altered batter was just not firm enough to hold up and that its texture would be much better suited to a bake. Smaller portions of it would probably cook through better as well and a silicone madeleine tray proved to be the perfect fit for this recipe. I like the dainty look of these breakfast madeleines, and while the serving sizes look small, they really are quite satisfying.
Breakfast Butternut Madeleines
Adapted from A Sweet Pea Chef
- 1½ cups cooked and mashed butternut
- 2 cups almond milk/regular milk
- ¾ cup coconut oil
- 2 eggs
- 1 tsp pure vanilla extract
- 2 TBSP maple syrup
- 1 cup finely-ground rolled oats
- ½ cup almond flour
- 1/2 cup barley flour
- 1 TBSP baking powder
- pinch of salt
- 1/2 TBSP ground cinnamon
- 1 tsp mixed spice
- 3 tbsp. plain yogurt
- 1 tbsp. maple syrup
- 1/2 tsp mixed spice
Preheat oven to 180 degrees Celsius.
Take two bowls. Mix the wet ingredients in one and the dry ingredients in the other. Gradually add the dry ingredients to the wet, mixing well after each addition.
Prepare your silicone madeleine moulds with a light spray of oil. Spoon the batter into each hollow until it fills the mould.
Bake for about 25 minutes, or until the madeleines are cooked through.
Pop the madeleines out of their moulds and allow to cool.
Mix the yoghurt, maple syrup and mixed spice together. Drizzle over the madeleines before serving.