Looking for a tasty new vegan recipe? Discover our delicious vegan madeleines with olive oil. Quick and easy to prepare, they’re the perfect accompaniment to your morning tea or coffee. Try this sustainable, natural treat for a guilt-free breakfast!
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– Preheat oven to 230 degrees.
– Mix the dry ingredients in a bowl: flour, sugars, psyllium and yeast.
– Then add the olive oil, milk and compote and mix until smooth.
– Cover the bowl with a tea towel and leave to rest in the fridge for 2 hours.
– During these 2 hours, place your madeleine mold in the freezer.
– Place a small amount of pastry in each small madeleine mould (pre-oiled with a brush). If you have any leftover dough, put it back in the fridge.
– Add a few raspberries, mashed with a fork.
– Bake in the oven at 230 degrees until the bump forms (about 5 minutes), then turn down to 200 degrees for about 8 minutes, until the madeleines are golden but not too golden.
– Wait a little before unmolding, as the madeleines may stick to the baking sheet if not cooled down. Meanwhile, turn your oven back up to 230 degrees.
– Place another round in the oven.
Enjoy!
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