Vegan chocolate hazelnut madeleines

Vegan chocolate hazelnut madeleines

Total: 35 min. | Active: 20 min.
vegan, lactose-free
Nutritional value / piece: 125 kcal
, Fat: 7 g
, Carbohydrate: 14 g
, Protein: 2 g
Madeleines are the perfect little tasty treats to enhance your afternoon coffee. They are so light and fluffy that it is hard to only eat one! The chocolate hazelnut icing gives the madeleines extra flavour.

Ingredients

18 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Batter

2 tbsp oil
100 g sugar
1 pinch salt
1 tbsp lemon juice
110 g white flour
1 tsp baking powder
1 ¼ dl oat drink

Decoration

100 g vegan dark chocolate, finely chopped
100 g hazelnuts, coarsely chopped
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Utensils

For a madeleine tray with 18 holes, greased and floured

How it's done

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Batter

Whisk oil, sugar and salt in a bowl, then stir in the lemon juice. Combine flour and baking powder, alternately mixing in the oat milk. Spoon the mixture into the prepared tin.

To bake

Approx. 15 mins. in the centre of an oven preheated to 180 °C. Take the madeleines out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.

Decoration

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Dip the madeleines about ½ way into the chocolate, sprinkle with nuts and leave to dry on a rack.

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