Basket

Your shopping cart is still empty.

Add a product and start shopping.

Total amount

Order subtotal:
CHF
Delivery costs:
CHF

Total:

CHF
Vegan madeleines
25 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 86
  • Fat about 6g
  • Carbohydrates about 8g
  • Protein about 1g
This is needed
This is needed for 25 piece
Batter
  • 120 g margarine, soft
  • 35 g icing sugar
  • 130 g light spelt flour
  • 20 g cocoa powder
  • 1.5 tbsp rice syrup
  • 40 g ground hazelnuts
  • 1.5 tsp gingerbread spice
  • 0.5 tsp baking powder
  • 1.5 tbsp oat drink (room temperature)
  • 0.75 dl Aquafaba (chickpea liquid)
Icing
  • 40 g icing sugar
  • 2 tbsp oat drink
View these products
And that's how it's done
And that's how it's done
Batter
Beat the margarine, icing sugar and rice syrup using the whisk on a hand mixer, continue to beat until the mixture becomes lighter in colour. Mix the flour with all the other ingredients up to and including the baking powder, mix in carefully with the oat milk. Beat in the aquafaba using the whisk on a hand mixer, continue to beat until the mixture becomes firm. Carefully mix into the batter.
To shape the madeleines
Transfer the batter to a piping bag with a serrated nozzle (approx. 10 mm in diameter), pipe approx. 25 madeleines onto a baking tray lined with baking paper, ensuring they are well spaced out.
To bake
Approx. 10 mins. on the bottom shelf of an oven preheated to 180°C. Remove, allow to cool slightly.
Icing
Whisk together the icing sugar and oat milk. Coat the warm madeleines with the icing and leave to dry.