Recipe from Chef Vanessa Musi
Makes 16 (1 full sheet)
PREPARATION TIME: 30 MINUTES
BAKING TIME: 15 MINUTES
MOLD: MADELEINE MOLD
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
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.
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