These Gluten-Free Vegan Raspberry Madeleines are soft and fluffy, and filled with fragrant, tart-sweet raspberries. A pretty and elegant treat! They're also refined sugar free, and the recipe comes together in one bowl.
1heaped teaspoon(1heaped teaspoon)baking powder(ensure gluten-free if necessary)
¼teaspoon(¼teaspoon)bicarbonate of soda (baking soda)
50g(½cup)raspberries (fresh or frozen) ***
Instructions
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if not using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, maple syrup, vanilla and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it's looking too dry.
Add the raspberries and mix them into the batter - it’s better if you crush them and break them up slightly when you mix them into the batter, otherwise if you mix in whole raspberries, there will be gaps in the batter and you will end up with holes in the baked madeleines.
Transfer the mixture into a madeleine tin - make sure to grease the tin with plenty of oil, to make the madeleines easier to remove after baking!
Bake in oven for 12 - 15 minutes until golden brown and an inserted skewer comes out clean.
Once out the oven, remove from the tin and transfer onto a wire rack to cool.
Tastes best when fresh, but keeps covered in the fridge for a couple of days.
Notes
*The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the madeleines fluffy. If you don't want to use lemon juice, replace with 2 tablespoons orange juice, or 1 teaspoon apple cider vinegar instead.**You can alternatively use almond flour.***If using frozen raspberries, leave them to thaw out first, so they are easier to break up and mix into the batter.