Vegan Maple Madeleines
½ cup all purpose flour (King Arthur preferred for proper gluten %)
2 tablespoons cornstarch
½ teaspoon espresso powder
¼ teaspoon baking powder
½ teaspoon salt
grated zest of ½ lemon
¼ cup granulated sugar
2 ounces maple sugar
1 ½ teaspoons flaxseed meal stirred together with 1 ½ tablespoons HOT water, allow to sit 10 minutes
2 large egg’s worth of prepared Ener-G egg replacer
½ cup Earth Balance Vegan Shortening, melted
1. Preheat oven to 400ºF. Spray a Madeleine pan with nonstick baking spray.
2. In a small bowl, whisk together the flour, cornstarch, espresso powder, salt, baking powder, and lemon zest.
3. In the bowl of a stand mixer fitted with the whisk attachment, whisk together the sugars, flaxseed mixture and egg replacer. Whisk until combined and well aerated. Sift the flour over the mixture and gently fold with a large spatula until incorporated. Fold in the melted shortening. Cover with plastic wrap and let rest at room temp for 10 minutes.
4. Spoon the batter into the prepared molds about ¾ full. Bake for 10 minutes or until cookies spring when gently poked. Immediately sprinkle with confectioner’s sugar and serve warm.
1 cup sugar (vegan)
1/3 cup organic granulated palm sugar
2 large eggs worth of flaxseed meal mixed with HOT water
¼ cup canola oil
½ cup unsweetened applesauce
1 teaspoon apple cider vinegar
½ cup crushed, drained pineapple
1 large, very ripe banana
1 teaspoon vanilla extract
1 ½ cups all purpose flour (KAF preferred)
½ cup finely chopped pecans, lightly toasted
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 ¼ cups all purpose flour (KAF)
¼ cup granulated sugar
¼ cup dark brown sugar, packed
½ cup organic, refined virgin coconut oil, melted.
1. Preheat oven to 350ºF. Line a muffin tin with paper liners.
2. Whisk together flaxseed egg replacement, sugars, oil, applesauce and vinegar until combined. Add pineapple, banana and vanilla. Whisk until smooth. Set aside.
3. In a large mixing bowl, whisk together flour, pecans salt, baking powder, baking soda, and cinnamon. Add the flour mixture to the wet mixture and stir until the batter is well combined. Don’t overmix.
4. Make Crumble: In a large mixing bowl, stir together the flour, both sugars, and salt. Pour the melted coconut oil over the mixture and stir until the mixture forms clumps.
5. Divide the muffin batter evenly among the muffin cavities, filling about ¾ full. Sprinkle a light layer of crumble on top of the batter (freeze any leftover crumble in a Ziploc bag for up to 1 month)
6. Bake the muffins until a toothpick inserted comes out clean, 20 to 25 minutes.