Vegan Lemon Madeleines
Ingredients
- 140g spelt / whole wheat flour
- 1 tsp baking powder
- 120 ml plant milk
- 100 g 1/3 cup maple/agave or date syrup ( honey for non vegan)
- 1 tbsp organic lemon zest
- 70g neutral oil or 50g melted vegan butter
- 1 tbsp freshly squeezed lemon juice
- 1 tsp vanilla bean paste
- 20g ruby chocolate
- 60g white chocolate
- edible chrysanthemum blossoms
- chopped pistachios
Preparation
Preheat oven to 180C degrees. Grease a madeleines pan with oil/ butter
In a large bowl, sift flour and baking powder. In another bowl, add milk and syrup and whisk until it's well combined
Add oil, lemon zest, lemon juice and vanilla and whisk to combine
Pour the wet mixture over the dry and whisk until just combined
Using a piping bag or a spoon, scoop out the batter into the prepared pan and bake for 10- 15 minutes, depending on the size of your mold, or until a toothpick comes out clean
Allow to cool in the mold for 5 minutes, then gently flip them on the side to cool completely
Gently melt the white and pink chocolate over Bain Marie, stir to combine and let cool down to room temperature
Dip the Madeleines into the chocolate and place on a grid to remove the excess
Let dry completely
