Summer Dreams: My Enchanting Lilac Seashells
Ingredients
- 1 cup flour
- 1/4 cup cane sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 cup almond milk
- 1 tsp apple cider vinegar
- 2 tbsp maple syrup
- 2.5 tbsp coconut oil, melted
- 1/2 tsp vanilla extract
- pinch of salt
- chocolate coating
- 100 g dairy-free white chocolate
- 2 tsp maqui berry powder
Preparation
Preheat the oven to 350°f
Lightly grease a madeleine pan
Sift and mix the dry ingredient in a small bowl
Combine the wet ingredients in a larger bowl
Add your dry batter and mix it with a spatula until it is slightly runny
Add 1-2 tbsps of flour if it is too runny
Fill your madeleine molds up to 2/3 full by scooping the batter with a spoon
Gently tap the mold on the countertop to ensure that it is even
Pop it in the oven and bake for 8 mins (or until cooked)
Let it cool on a wire rack once it’s baked
Mix your melted white chocolate with maqui powder
Dip slightly cool madeleine into the lilac ganache
Place it in the fridge to set (at least 2 hours)
Team it up with my sea blue lemon cupcakes ? to send off summer in style!
Enjoy!