multicolored tagliatelle with fresh sauce
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Madeleines vegan with lemon and almonds
ingredients
servings
10
Chopped almonds
50 oz
Iodized salt
1 pinch
Grated lemon peel
1 teaspoon
Lemons
1 half
Agave syrup
40 oz
Cream of tartar
1 teaspoon
Extra virgin olive oil
70 fl oz
Soy yogurt
80 oz
Type 0 wheat flour
120 oz
Desserts from Italy
Madeleines vegan with lemon and almonds
Madeleines vegan with lemon and almonds
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Lemon recipe, without butter or egg
preparation
step 1
In a bowl put soy yogurt with agave syrup, pinch of salt and oil and start mixing these ingredients.
step 2
Add the lemon peel and the juice to the mixture: remember to choose a biological lemon as we are using the peel.
step 3
Then add the flour and tartar cremor
step 4
In a non-stick pan, roll the almonds so that you can enjoy the aroma in full, and with the help of a knife-like kitchen robot, chop the dried fruit until you get a fine enough powder
step 5
Add the almonds to the mixture and mix until a homogeneous mixture is obtained
step 6
With the help of a spoon, dough the dough inside the molds for madeleine: remember not to fully fill the shapes because the dough will have to swell to create the typical belly of these sweets.
step 7
Then bake for about 5 minutes at 230 ° (I recommend watching with a timer!) And immediately past the 5 minutes, lower the oven to 180 ° and cook another 5 minutes.
step 8
This cooking mode serves to create the belly of madeleine. We also tried cooking them directly at 180 °: less pancakes but also cooked perfectly.
step 9
I recommend for vegettos: You can also flavor these madeleines with orange! Or try a version with chocolate drops!
