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
- 1/3 cup melted coconut oil
- 2 teaspoons vanilla extract
- 1/4 cup dried lavender buds
- 1/2 cup fresh blueberries
- Powdered sugar for dusting (optional)
Instructions
- Whisk together the all-purpose flour, baking powder, salt, and dried lavender buds in a large bowl.
- In a separate bowl, combine the plant-based milk, melted coconut oil, and vanilla extract. Gradually pour into the dry ingredients, stirring gently until smooth.
- Fold in the fresh blueberries carefully to prevent them from breaking apart.
- Preheat the oven to 350°F (175°C). Grease your madeleine pan with coconut oil or non-stick spray and dust with flour or use silicone molds.
- Fill each mold about three-quarters full with batter. Bake for 12-15 minutes until golden and springy to the touch.
- Allow to cool completely before transferring to an airtight container. Dust with powdered sugar before serving if desired.
Notes
- For extra flavor, add lemon zest or a splash of extra vanilla.
- Carefully fold blueberries to prevent bursting and color bleed.
- Use silicone molds for easy removal and cleaning.
- Store at room temperature for up to 2 days, refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan Dessert
- Diet: Vegan
Nutrition
- Serving Size: 1 madeleine
- Calories: 120 Kcal
- Sugar: 7g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
