These Raspberry Chocolate Madeleines are perfect for the Spring. Thank you to Hana from Nirvana Cakery for developing this grain-free, vegan, and common allergen free treat.
1/4 cup brown rice flour (35g)
1/4 cup sunflower seeds (35g), ground into flour consistency
1/4 cup gluten-free oats (25g), ground into flour consistency
2tbsp tapioca flour
2tbsp raw cacao powder
1/2 cup rapadura sugar (75g)
½tsp baking powder
½tsp bicarbonate of soda
pinch sea salt
2tbsp ground flaxseed + 6tbsp water
1/4 cup olive oil (60ml)
1/4 cup plant milk (60ml)
1tsp apple cider vinegar
1tsp vanilla extract
Mix 2tbsp ground flaxseed with 6tbsp water and set aside to thicken.
Preheat the oven to 180°C (350F)
Grease and lightly dust 12 hole madeleine baking tin.
In a large bowl whisk together brown rice flour, ground sunflower seeds, ground oats, tapioca flour, cacao, sugar, baking powder, bicarbonate of soda, cinnamon and salt. Set aside.
In a small bowl whisk together flax eggs, olive oil, plant milk, apple cider vinegar and vanilla.
Add the wet mix to the dry mix and mix until well combined. You should have pourable muffin consistency.
Spoon the mixture evenly into each of the madeleine holes until almost full. Press one raspberry each into centre with the stem side up.
Bake for about 15 to 20 minutes or until a cocktail stick comes out clean.
Remove from the oven and leave to cool down for 20 minutes before carefully moving onto a wire rack. To remove them from the tin, slide them out.
Roughly chop the chocolate, place into heatproof bowl and gently melt over pot of simmering water.
Dip each madeleine into melted chocolate and sprinkle with freeze dried raspberries or shelled hemp seeds.