Vegan White and Blue Madeleine Cookie Wreath
Ingredients
- 160g all-purpose flour
- 2 tbsps soy milk
- 2 1/2 tbsps flax meal
- 1/4 cup hot water
- 2 tbsps plain plant-based yogurt
- 150 g cane sugar
- 125 g melted plant-based butter
- 1 lemon (for zest)
- 1/2 tsp vanilla extract
Coating
- White Chocolate
- 2 tsp blue spirulina @suncorefoods
Preparation
Preheat the oven to 350°F.
Grease the Madeleine pan with coconut oil.
Coat the pan with flour and set aside.
Stir flax meal into hot water for 30 seconds.
Let the mixture rest for 1 minute.
Strain the flax mixture to remove the grainy flavor of flax seeds.
Combine the remaining ingredients with the flax mixture before adding flour and milk.
Gradually add flour while stirring the batter.
Pour in the milk and continue mixing.
Ensure the batter is slightly stiff.
Pour the batter into the Madeleine pans, filling each mold only 3/4 full.
Bake at 350°F for 7 minutes.
Reduce the heat to 250°F and bake for another 8 minutes.
Turn off the oven heat.
Keep the madeleines in the oven for an additional 20 minutes.
Transfer them to a wire rack to cool.
Dip them in colored white and blue chocolate ganache and assemble into a wreath.
Notes
This recipe features a vegan twist on madeleines with blue spirulina for color and nutritional benefits.
