30g of Natsuc

15 cl of almond milk (can be replaced by another plant-based milk)

2 tablespoons of vegetable oil

1 tablespoon of almond puree

60g of almond flour

10 g of starch

5 g of yeast

1 pinch of salt

1/2 tsp of intense vanilla paste or vanilla extract

 

Preparation :

1. In a bowl, mix the Natsuc with the almond milk and oil. Add the almond puree and mix until the entire mixture is homogeneous.

2. Add the flour, cornstarch and baking powder and mix again. Finally, add the salt and vanilla.

3. Grease a 12-mold madeleine pan. Pour the mixture into each mold. Refrigerate for 1 hour.

4. Preheat the oven to 180°C and bake for 15 to 20 minutes. You can, of course, line the molds with ganache to make two-flavor madeleines!