Vegan Gluten-Free Chocolate Madeleines


Recipe from Chef Vanessa Musi

Makes 16 (1 full sheet)

PREPARATION TIME: 30 MINUTES

BAKING TIME: 15 MINUTES

MOLD: MADELEINE MOLD

 

Ingredients:

135 gr my gluten free flour blend (see recipe bellow)

30 gr red cocoa (I love Santa Barbara Chocolate!)

½ cup organic cane sugar/ or coconut sugar

1 teaspoon baking soda (at high altitude use ½ teaspoon)

½ teaspoon fine sea salt

⅔ cup almond milk milk

1 teaspoon vanilla

1 tablespoon coconut yogurt

1 tablespooon applesauce

2 tablespoons coconut oil, melted (or avocado oil)

1 teaspoon apple cider vinegar

 

METHOD:

Preheat oven to 350 F. Put a Madeleine Silpat mold onto a perforated tray.

In a bowl, sift flour, cocoa, baking soda and salt.

Add sugar, mix.

Add almond milk, vanilla, apple sauce yogurt, oil and vinegar. Mix with a whisk by hand until integrated.

Put the batter into a pastry bag fill the Madeleine mold  ⅔ -¾  full.

Bake until a toothpick comes out clean (approx 15 mins depending on oven)

Remove and unmold. Let cool.

 

Glaze with:


My All Purpose Gluten-Free Flour
672 gr glutinous rice flour: buy in oriental stores


672 gr whole grain flour: (Bobs Red Mill brand preferably)


672 gr white rice flour: (Bobs Red Mill brand preferred)


2 ½ teaspoons xanthan gum


Mix well all the flours in a bowl with a balloon whisk, store the flours in a closed container in a dry, cool and dark place preferably.

Use what recipe calls for