Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 cup organic cane sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup almond milk or any plant-based milk
- 1/4 cup coconut oil, melted
- 2 teaspoons culinary lavender, dried and finely chopped
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 375°F (190°C). Grease or lightly spray a madeleine mold with nonstick spray and set aside.
- In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and dried lavender.
- In a separate bowl, stir together the almond milk, melted coconut oil, and vanilla extract. Gradually add the wet mixture into the dry ingredients, stirring gently until just combined.
- Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
- Fill each cavity of the madeleine mold about two-thirds full. Bake for 12-15 minutes or until the edges are golden and the tops spring back when touched.
- Remove from the oven and let cool in the mold for 5 minutes. Transfer to a wire rack and dust with powdered sugar if desired. Serve fresh or store for up to 2 days.
Notes
- Use fresh blueberries for vibrant flavor; drained frozen berries work as well.
- Finely chop dried lavender to prevent overpowering the subtle aroma.
- Experiment with different plant-based milks for varied flavors.
- Pair these madeleines with herbal teas or floral infusions for a perfect sip.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Vegan Baked Goods
- Method: Baking
- Cuisine: Vegan, French-inspired
- Diet: Vegan
Nutrition
- Serving Size: 1 madeleine
- Calories: 70 Kcal
- Sugar: 4g
- Sodium: 30mg
- Fat: 4.5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 0mg