– 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!