Rosemary Walnut Kalamata Olive Miniature Madeleines
After a few email and requests to bake another batch, I wanted to jot down this easy recipe for a super savoury quick bread.
I’d served these up with the Creamless Potato Leek Soup a little while back but I’m sure that they’d also be great as a muffin with a salad. The flavour combination goes really well with one another and isn’t overpowering. These easily complement a simpler fare, heightening it to something a little more special. But then again, don’t most baked goods?
Very light, tender and flavourful… plus a bit addictive, especially in their petite portion sizes.
ROSEMARY WALNUT KALAMATA OLIVE MADELEINES
1 Cup Unbleached All Purpose Flour, plus some for dusting
1/2 Cup Whole Wheat Flour
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 Cups Water
1 Tablespoon Apple Cider Vinegar
3 Tablespoons Olive Oil
1 1/2 teaspoons Rosemary, very finely chopped
1/4 Cup Kalamata Olives; about 10, pitted and finely chopped
1/2 Cup Walnuts, chopped
Preheat the oven to 350ºF.
Lightly spray the Madeleine pan, or a miniature muffin tin, with a spray oil and dust evenly with flour, removing any excess.
Sift the flours, readding the bran along with the salt and baking soda into a large bowl.
Press the olives with the flat side of a chefs knife or a wooden spoon to loosen the pit. Remove the pit and finely chop the olives.
Add the rosemary, water, vinegar and oil to the sifted flour, mixing well to moisten.
Incorporate the olives and walnuts into the batter.
Evenly spoon the batter into the pans, about 1/8″ from the top.
Bake for about 15 minutes, or until slightly puffed and a toothpick can cleanly be removed.