Berry Lavender Shell Cakes (Printable Version)
# What You'll Need:
01 -
1 cup regular flour
02 -
½ cup ground almonds
03 -
½ cup white sugar or unrefined coconut sugar
04 -
2 tablespoons food-grade lavender buds
05 -
1 teaspoon rising agent
06 -
¼ teaspoon table salt
07 -
¾ cup almond drink or any plant milk
08 -
¼ cup liquified coconut fat or bland cooking oil
09 -
1 teaspoon vanilla flavoring
10 -
1 cup juicy blueberries, fresh or icy
# Steps to Follow:
01 -
Get your oven warm at 375°F (190°C) and coat your madeleine tray with a bit of oil or cooking spray.
02 -
Grab a big bowl and stir the regular flour, ground almonds, white sugar, lavender buds, rising agent, and table salt.
03 -
Take another bowl and mix your almond drink, melted coconut fat, and vanilla flavoring until they're all friends.
04 -
Slowly pour the wet stuff into your dry stuff, stirring lightly until you've got a nice smooth mix.
05 -
Drop in your blueberries and fold them in carefully so they don't burst and make a mess.
06 -
With a regular spoon or fancy piping bag, fill each little shell shape about three-quarters up with your mix.
07 -
Stick the tray in your hot oven and let them cook for 15-20 minutes. They're done when the edges look tan and a toothpick comes out with no goop.
08 -
Keep your madeleines in the pan for about 5 minutes, then move them to a wire stand to finish cooling down.