30 g Natsuc
15 cl almond milk (replaceable with another vegetable milk)
2 tablespoons vegetable oil
1 tablespoon almond puree
60 g almond flour
10 g starch
5 g yeast
1 pinch of salt
1/2 teaspoon intense vanilla paste or vanilla extract
1. In a bowl, mix the Natsuc with the almond milk and the oil. Add the almond puree and stir in until all the mixture is homogeneous.
2. Add the flour, starch and baking powder and mix again. Finally add the salt and vanilla.
3. Grease a plate of 12 madeleine molds. Pour the preparation into each mold. Keep cool for 1 hour.
4. Heat the oven to 180 ° C and bake for 15 to 20 minutes. You can of course line the ganache molds to obtain bi-flavored madeleines
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