Recipe from Chef Vanessa Musi Makes 16 (1 full sheet) PREPARATION TIME: 30 MINUTES BAKING TIME: 15 MINUTES MOLD: MADELEINE MOLD Ingredients: 135 gr my gluten free flour blend (see recipe bellow) 30 gr red cocoa (I love Santa Barbara Chocolate!) ½ cup organic cane sugar/ or coconut sugar 1 teaspoon baking soda (at high altitude use ½ teaspoon) ½ teaspoon fine sea salt ⅔ cup almond milk milk 1 teaspoon vanilla 1 tablespoon coconut yogurt 1 tablespooon applesauce 2 tablespoons coconut oil, melted (or avocado oil) 1 teaspoon apple cider vinegar METHOD: Preheat oven to 350 F. Put a Madeleine Silpat mold onto a perforated tray. In a bowl, sift flour, cocoa, baking soda and salt. Add sugar, mix. Add almond milk, vanilla, apple sauce yogurt, oil and vinegar. Mix with a whisk by hand until integrated. Put the batter into a pastry bag fill the Madeleine mold ⅔ -¾ full. Bake until a toothpick comes out clean (approx 15 mins depending on oven) Remove and unmold. Let cool. Glaze with: My All Purpose Gluten-Free Flour 672 gr glutinous rice flour: buy in oriental stores 672 gr whole grain flour: (Bobs Red Mill brand preferably) 672 gr white rice flour: (Bobs Red Mill brand preferred) 2 ½ teaspoons xanthan gum Mix well all the flours in a bowl with a balloon whisk, store the flours in a closed container in a dry, cool and dark place preferably. Use what recipe calls for
