Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup gluten-free or regular baking flour
- 1/2 cup organic cane sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1/2 cup coconut milk (or almond milk for dairy-free)
- 1/4 cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon dried lavender buds
- 1/2 cup fresh blueberries
- Optional: powdered sugar or edible lavender for garnish
Instructions
- In a large mixing bowl, whisk together all-purpose flour, baking powder, baking soda, sea salt, and dried lavender buds.
- In another bowl, combine coconut milk, melted coconut oil, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients, stirring gently until well combined.
- Fold in the fresh blueberries carefully.
- Allow the batter to rest for 15 minutes to develop flavors.
- Preheat your oven to 375°F (190°C) and grease the madeleine mold with coconut oil.
- Fill each mold about 3/4 full with the batter and bake for 10-12 minutes until golden brown.
- Let cool in the mold for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature, garnished with fresh blueberries and a sprinkle of lavender.
Notes
- Store the madeleines in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate them for up to 5 days.
- Best served warm; reheat briefly to restore softness.
- Customize with other fruits such as raspberries or strawberries if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
- Diet: Gluten-Free Option
Nutrition
- Serving Size: 1 madeleine
- Calories: 130 Kcal
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg