Since I’ve spent most of my time this summer on vacation, hanging out with my kids and in Doctor’s offices for my injury, I haven’t been spending as much time as I’d like in the kitchen. So, I’ve asked some of my blogging friends to lend a hand and guest post here.
My first guest post is from my friend Alexander at In Vegetables We Trust.
At the tender age of 21, he’s more talented in the kitchen than most people ever will be. He’s a bread maker, cake baker and everything vegan extraordinaire. For just some of my favorite posts from Alexander view the photos and links below:
(Clockwise) Rainbow Salad, Apple and Parsnip One Pot, Cupcakes with Vegan Honeycomb, Whole grain Pflaumenkuchen – Yeasted Plum Cake, Pumpkin Seed Oatcakes, Coconut Courgette Cake, Olive and Caper Bread, Slow Cooker Chili, Chocolate Chestnut Pies, “Beefy” Lentil and Portabello Stew, Rocket Pesto Cookie Sheet Pizza, Nanaimo Bars.
Now for these beautiful Madeleines, they are a small French sponge cake baked in a pan that has shell like depressions. To purchase your very own Madeleine pan, click here. Alexander has been preparing recipes with lots of edible flowers as of late, lucky you!
Vegan Madeleines with Citrus and Raspberries
For the Madeleines:
- 1/2 cup plain white flour
- 1/4 cup soy flour
- 1/2 tsp baking powder
- 2 tbsp ground flaxseed
- 4 tbsp soy milk
- 1 tsp lemon juice
- 1/3 cup canola oil/ rapeseed oil
- 1/3 cup golden unrefined castor sugar
- Zest of half a lemon
- 1/2 tsp vanilla extract
- 10- 12 raspberries
For the glaze:
- 1 tbsp lemon juice
- 1 tbsp soy milk
- 1/4 tsp vanilla extract
- 1/2 cup icing sugar
- Edible petals for garnish/ decoration (optional)
Method: Preheat the oven to 180c/ 360f. Grease a 12 hole madeleine pan and dust with flour, turn upside down and tap out the excess flour. Sift together the four, soy flour and baking powder into a bowl. In a separate bowl beat together the flax-seed, soy milk and lemon juice with a hand mixer for a few minutes until you have worked in some air, add the oil, sugar, lemon zest and vanilla and beat again for a few minutes. Sift in half of the dry ingredients and fold together until just combined. Sift in the other half and fold together until fully incorporated. Scoop the mix into a piping bag, snip off the end and pipe into the madeleine pan (this is the quickest and easiest way) filling them up about 3/4’s of the way. And carefully press a raspberry into the top of each one. Bake for about 10 minutes, turning during baking if your oven is uneven. Once baked remove from the oven and carefully use a spoon to place the hot madeleines on a wire rack to cool, raspberry side up. Allow to cool completely before glazing. To make the glaze carefully combine the lemon juice, soy milk and vanilla with the sifted icing sugar in a bowl, mix nice and slow so as not to get icing sugar every where (I always seem to spill some). Dip the cooled madeleines in the glaze and place back on the wire rack, sprinkle with edible flower petals and allow to set. Serve with tea.